Linefish on a Bed of Butternut

A combination of two of South Africa’s favourite ingredients. Fresh fish and traditional butternut. I served this dish when entertaining on a work night. My guests, Phillip Jones and his wife Avril, are good friends and business associates from Australia. They loved it. We pre-prepared the fish and the rice the evening before and refrigerated it. The sambals were easy to manage on the evening with a little help from the guests.


  • 2 heaped cups unpeeled butternut cut into 1½ cm x 1½ cm cubes
  • Ina Paarman's Masala Spice
  • canola oil
  • 800 g fresh fish, skin on but filleted e.g. kingklip, or hake cut into portions
  • Ina Paarman's Sun-dried Tomato Pesto
  • 1 x 200 ml Ina Paarman’s Butter Chicken Coat & Cook Sauce
  • fresh coriander to garnish

Adjust oven rack to middle position.

Preheat the oven to 200°C.

Toss the cubed butternut with  2 t Masala Spice and 2 T canola oil. Spread out in a 30 cm x 21 cm ovenproof dish. Roast open for 20 minutes until nicely browned. Decant into an ovenproof dish.

Season the fish with ± 2 t of Masala Spice and drizzle with oil.

Flash-fry the fish in a non-stick pan just to colour the outside – the inside will still be raw.

Arrange the fish portions on top of the butternut. Spread generously with Tomato Pesto and squeeze the Butter Chicken Sauce over the fish. Can be pre-prepared to this stage.

Bake for ± 20-25 minutes at 190°C until lightly browned and just cooked.

Garnish with fresh coriander just before serving.

Serve with Lentil Rice.

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