Enjoy foil-baked red roman with lemongrass, chilli, garlic and tomato … with lots of Black Oystercatcher’s Triton!

When famous Swedish chef Anders Levén shares his tried and tested recipes with us, not only do we have to try them, we also have to share them with you, says Dirk Human of Black Oystercatcher-fame in the Strandveld.

Anders visits the Black Oystercatcher Wine Farm about once a year. And he popped in again shortly before South Africa, and the world, entered a state of lockdown.

This chef hosts his own TV series in Sweden, participates in weekly national radio shows and works closely with the hotel and restaurant industry – as he shares his knowledge on the culinary world.

This time he gets to share his ideas with you on how to jazz up fish (red roman, seabass or snapper) – perfectly paired with the Black Oystercatcher Triton. This is the ideal Easter recipe – and a great way to entertain yourself and your family during lockdown.

Recipe for 4


2 sea bass, snapper or red roman

200 g butter

Salt and pepper

4 lemongrass

2 garlic cloves

2 onions

2 bell peppers

2 standard jalapenos


Season the fish with salt, pepper and roughly chopped vegetables, grated garlic and plenty of butter.

Put it all in a double foil package.

Grill over medium hot coals (on the fire)

And enjoy with a large salad and a glass (or more) of Black Oystercatcher Triton.




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