Grilled fish with herbs with Beatrix Reserve Chenin Blanc

Serves: 4 | Prep Time: 15 minutes (plus 15 minutes marinating) | Cook Time: 10–12 minutes

Ingredients for the Fish

  • 4 firm white fish fillets (hake, kingklip, seabass, or yellowtail portions)
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 2 cloves garlic, finely minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp lemon zest
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ½ tsp paprika (optional, for colour)

To Serve:

  • Lemon wedges
  • Fresh parsley
  • Grilled asparagus, green beans, or seasonal vegetables
  • Baby potatoes or a fresh garden salad 

Method

  1. Prepare the Marinade In a bowl, combine the olive oil, lemon juice, garlic, parsley, dill, thyme, lemon zest, salt, pepper, and paprika. Stir until well combined.
  2. Marinate the Fish Pat the fish fillets dry with paper towel. Coat each fillet evenly with the herb marinade and allow them to marinate for 15–20 minutes.
  3. Preheat the Grill Heat an outdoor grill or grill pan over medium-high heat. Lightly oil the grates or cooking surface to prevent sticking.
  4. Grill the Fish Place the fish on the hot grill. Cook for approximately 4–6 minutes per side, depending on the thickness of the fillets. The fish is ready when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
  5. Serve Transfer the grilled fish to a serving platter. Garnish with fresh parsley and lemon wedges. Serve immediately alongside grilled vegetables, roasted baby potatoes, or a crisp seasonal salad.