“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)
- 500g box of crumbed hake fillets
- 2 baguettes
- 1 head of fennel, thinly sliced
- 5-6 cornichons or cocktail gherkins, finely chopped
- 1 small red onion, thinly sliced
- 1 small head of iceberg lettuce, shredded
- Tangy mayonnaise
- Coarse ground sea salt and black pepper
- Lemon wedges, to serve
- Preheat the oven to 220°C and line a baking sheet with foil or baking paper.
- Lightly drizzle each crumbed hake fillet with a little olive oil and arrange on the baking sheet. Arrange the sliced fennel around the fillets and drizzle with olive oil and salt and pepper. Grill the hake and fennel for 20-25 minutes.
- Combine 50ml of mayonnaise with the chopped cocktail gherkins and season to taste.
- Slice each baguette in half lengthways, spreading the base of each baguette liberally with the gherkin mayonnaise and pile on the shredded lettuce. Scatter over the sliced onion and top each baguette with the grilled fennel and hake fillets. Close up the sandwiches with the other half of baguette and secure with cocktail skewers.
- Serve the sandwiches with lemon wedges for squeezing over the fish.
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