Spiced beetroot and sweet potato hash with crispy-skinned angelfish

This mildly spiced hash works well with any firm white fish, such as hake, kingklip or mackerel.

45 minutes

Serves 4-6 


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  • Glug olive oil
  • 1 red onion, finely chopped
  • 2 cloves garlic, minced 
  • 2 medium beetroots, peeled and cubed 
  • 2 medium orange sweet potatoes, peeled and cubed
  • 4 sprigs fresh thyme
  • 1 sprig fresh rosemary, leaves picked and chopped 
  • 2 tsp (10ml) smoked paprika
  • 2 red chillies, chopped, or 2 tsp (10ml) crushed chilli flakes
  • 2 tsp (10ml) honey 
  • Juice (30ml) and grated peel of 1 lime
  • Salt and milled pepper 
  • 1 Tbsp (15ml) each butter and olive oil 
  • 4-6 fillets (about 1kg) angelfish, skin on 
  • Juice (60ml) and grated peel of 1 lemon 



  1. Heat oil in a pan over medium heat.
  2. Fry onion until softened, about 5-8 minutes, then add garlic and cook for 1 minute. 
  3. Add vegetables and herbs and fry until crispy, about 15-20 minutes, stirring occasionally. 
  4. Add paprika, chilli, honey and lime juice and peel.  
  5. Cook for 5 minutes and season. Set hash aside. 
  6. Heat butter and oil in a different pan over medium-high heat. 
  7. Season fish and fry skin-side down for 3-4 minutes until golden and crisp. 
  8. Flip fish and fry for 2-3 minutes until just cooked through. 
  9. Squeeze lemon juice over fish and scatter with grated peel. 
  10. Serve fish with hash. 


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