Certified Sustainable Seafood

Hake fried in 'bokkom' butter

Prep time 10 mins
Cooking Time 10 mins
Serves 2
  • 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
  1. Season the hake fillets with salt and pepper and dust with a little flour.
  2. 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.
  3. 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.
  4. Transfer the hake to a warmed serving dish and serve immediately with extra lemon wedges and a green salad. 
Did you know: Bokkoms are little mullet fish, salted and dried along the Cape West coast of Southern Africa.

Ingredients

Method

  • 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
  1. Season the hake fillets with salt and pepper and dust with a little flour.
  2. 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.
  3. 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.
  4. Transfer the hake to a warmed serving dish and serve immediately with extra lemon wedges and a green salad. 
Did you know: Bokkoms are little mullet fish, salted and dried along the Cape West coast of Southern Africa.
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