“Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!”
(South Africa)
Prep time
10 mins
Cooking Time
10 mins
Serves
2
Ingredients
- 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
Method
- 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.