Happy Thursday, Fam!
Sooo… how are we feeling today? Because me? I’m feeling a little bit of the year end fatigue.
Honestly, I can’t believe we are heading to the LAST month of the year. This is that season when we all suddenly turn into deep philosophers — thinking about what we gained, what we lost, what we survived, and how we are gonna make 2026 our “main character era”.
But anyway, let’s talk FOOD before we spiral too deep.
Today’s masterpiece is:
Crispy Lemon Herb Fish with Roast Veggie Medley & Garlic-Yoghurt Drizzle.
(Yes, drizzle. Because we are classy… sometimes, LOL.)
As you munch on this healthy, tasty, “I-should-cook-like-this-more-often” meal, may your reflections bring peace, joy, and maybe a tiny dance party in your tummy.
Enjoy, Fam!
How to make Crispy Lemon Herb Fish with Roast Veggie Medley & Garlic-Yoghurt Drizzle
Ingredients:
For the Fish:
- 2 fish fillets (hake, kingklip, or any firm white fish)
- 1 cup breadcrumbs
- Zest of 1 lemon
- 1 tsp paprika
- 1 tsp dried mixed herbs (or oregano/thyme)
- ½ tsp garlic powder
- Salt & pepper to taste
- 1 egg
- 1 tbsp olive oil (for brushing)
For the roast veggie medley:
- 1 cup diced butternut
- 1 red pepper, sliced
- 1 red onion, cut into petals
- 1 courgette, sliced
- 1 tbsp olive oil
- Salt & pepper
- ½ tsp smoked paprika
- ½ tsp cumin
For Garlic–Yoghurt Drizzle:
- ½ cup plain yoghurt
- 1 small garlic clove, minced
- 1 tsp lemon juice
- Splash of honey
- Pinch of salt
Method:
- Prep the veg:
- Toss the butternut, red pepper, onion and courgette with olive oil, salt, pepper, paprika and cumin.
- Spread on a tray and roast at 200°C for 25–30 mins, until golden and tender.
2. Prepare your crispy fish:
- Mix the breadcrumbs, lemon zest, paprika, herbs, garlic powder, salt and pepper.
- Beat the egg in a shallow bowl.
- Dip each fish fillet in the egg, then coat generously in the breadcrumb mixture.
- Place on a baking tray and brush lightly with olive oil.
- Bake at 200°C for 12–15 minutes, turning once, until crispy and golden.
3. Make the drizzle:
- Stir the yoghurt, garlic, lemon juice, honey and salt together. (Keep it thick—it’s a drizzle, not a sauce.)
4. Serve: - Plate the crispy fish on top of the roasted veggies. Drizzle with the garlic-yoghurt mixture and finish with a squeeze of fresh lemon.
HAVE YOU TRIED THIS RECIPE?: Today’s Tasty Pick: Smoky Mushroom & Pepper Quesadilla Triangles