Czas przygotowania
10 mins
Czas gotowania
10 mins
Liczba porcji
2
Składniki
Składniki
- 2 large hake fillets, MSC certified
- Plain flour
- 200ml melted butter
- 1 lemon, juiced
- 2 cloves of garlic, crushed
- 1-2 tablespoons of grated 'bokkom' fillet
- A sprig of 'kapokbos' (Eriocephalus africanus). Mediterranean rosemary can be used in replacement.
- Coarse ground sea salt and black pepper
Wykonanie
Wykonanie
- Season the hake fillets with salt and pepper and dust with a little flour.
- Melt the butter in a saucepan until foaming and add in the garlic, lemon juice, grated 'bokkom' and a few 'kapokbos' or rosemary leaves. Stir to combine.
- Fry the hake fillets in the 'bokkom' butter for about 3-4 minutes skin-side down before flipping them over and cooking for 1-2 minutes on the other side.
- Transfer the hake to a warmed serving dish and serve immediately with extra lemon wedges and a green salad.