Skip to main content

Hake fried in 'bokkom' butter

Prep time
10 mins
Cooking Time
10 mins


msc ecolabel landscape
  • 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.
Thank you for subscribing to the newsletter. Look out for delicious sustainable seafood recipes in your inbox soon.