Tip: How to fillet whole fish like a pro 

Ingredients
2 x 180 g fillets of Fish With A Story
1 cup cooked black rice
courgette ribbons (see below)
hollandaise sauce (see below)
spekboom chutney (see below)

For the courgette ribbons:
2 courgettes
10 g butter
5 g chopped parsley
salt & pepper

1. Using a peeler, peel the courgettes length ways to form ribbons.
   
   
2. In a pre-heated pan, add the butter, courgettes and chopped parsley. 
   
   
3. Pan-fry for 30 seconds to heat through.
   
   
4. Season with salt and pepper.

For the hollandaise sauce:
250 g butter
2 egg yolks
1 lemon
10–20 ml hot water
2 sprigs tarragon, chopped
salt

1. Heat butter until extremely hot. Clarify the butter by removing the white milk solids that have floated to the top and settled on the bottom. You should only use the clear yellow butter.
   
   
2. Reheat the butter if it has cooled down slightly – the butter should be piping hot.
   
   
3. In a blender, add egg yolks and a little hot water. Blend until it gets light and fluffy.
   
   
4. Gradually add the very hot melted butter to form an emulsion.
   
   
5. If you find your sauce is getting a little too thick, add some more hot water.
   
   
6. Season with salt, tarragon and a squeeze of lemon juice. 

For the spekboom chutney:
180 ml spekboom leaves – picked off the stems and washed
½ onion, chopped
50 ml white spirit vinegar
80 g sugar
1 ml fennel seeds
1 ml brown mustard seeds
pinch of salt

1. Sweat the onions and spices without colour.
   
   
2. Add the spekboom and cook for a further 3 minutes.
   
   
3. Add the vinegar, sugar and salt. Cook for a further 15-20 minutes on a low heat or until a nice thick chutney-type consistency. Taste and season further if required. (You will notice when cooking that the spekboom releases quite a lot of gooey liquid, this is quite normal).
   
   
4. Place in a sterilised jar and refrigerate.
    

To prepare and assemble the dish:

1. Season the fish fillets with salt and pepper and a drizzle of olive oil.
   
   
2. In a pre-heated pan, sear the fish on a medium heat for 2 minutes, skin side down. Turn the fish over and place directly in the pan into a pre-heated oven at 180C for a further 1 minute. Depending on the thickness, you may need to increase the cooking time.
   
   
3. Place the fish fillet and black rice on a plate, add the courgettes, spekboom chutney and drizzle with the hollandaise sauce. Enjoy!