Swakopmund Baked Kabeljou with Lemon-Herb Crust & Roasted Potatoes – Authentic Namibia Recipe
Skeleton Coast favorite baking flaky Atlantic kabeljou under a golden lemon, garlic, and parsley crust.
- Country of Origin
- 🇳🇦 Namibia (Southern Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 20 min
- Cook Time
- 30 min
- Difficulty
- Medium
- Signature Staples
- Thick Atlantic white fish fillets (Kabeljou), Crispy herb-roasted potatoes, Charred lemon and green beans, Lemon zest, Parsley
Ingredients for Swakopmund Baked Kabeljou with Lemon-Herb Crust & Roasted Potatoes (4 Servings)
- 1.25 lbs (or 2.5 cups) thick Atlantic white fish fillets (Kabeljou), prepped into bite-sized pieces
- 1.5 cups crispy herb-roasted potatoes, washed and trimmed
- 1 cup charred lemon and green beans
- 1 medium onion and 3 cloves garlic, finely minced with lemon zest
- 1.5 tbsp traditional Namibia seasoning (parsley, garlic, butter, cracked black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Preheat oven to 390°F (200°C) and lightly oil an ovenproof skillet or baking dish.
- In a skillet over medium heat, sauté onion, garlic, lemon zest, and parsley, garlic, butter, cracked black pepper for 3 minutes until fragrant.
- Combine thick Atlantic white fish fillets (Kabeljou) and crispy herb-roasted potatoes with the sautéed aromatics and layer evenly into the baking dish.
- Top with charred lemon and green beans and bake uncovered for 25–30 minutes until bubbling and golden brown on top.
- Let rest 5 minutes before serving warm at the table.