1 Kabeljou (approximately 450g, filleted)
A handful of each Strandveld herbs such as kapokbos (eriocephalus africanus), wild sage (salvia Africana-lutea) and pine buchu (agathosma glabrata)
Juice of half a lemon
Place a layer of wild leaves in the bottom of a cast iron pot. Place the two kabeljou fillets skin side down on top of the wild herbs.
Place the pot over hot coals, until the leaves start to smoke. Put the lid on and leave to smoke for approximately 5 minutes or until the Kabeljou flash starts to turn white.
Remove from the heat and leave to smoke for a couple more minutes until the flash is plumped up and no longer translucent.
2 handfuls of each samphire tips (salicornia), dune spinach (tetregonia decumbens) leaves and soutslaai (mesemb guerichianum) leaves
60ml Strandveld honey
30ml apple cider vinegar
30ml olive oil
Place the shoreline greens, honey, vinegar and olive oil in a bowl and toss through. Serve as a salad alongside the Kabeljou