Keyword: fresh fish, frozen fish, hake, light meal, line fish, main course, white fish
Prep Time: 5minutes
Cook Time: 20minutes
Total Time: 25minutes
Servings: 4
This recipe grabbed me immediately - you cannot go wrong with fish, butter, lemon and capers! It's always a winning combination. This recipe is inspired by one found on Instagram by Ilse van der Merwe of The Food Fox @the_foodfox.
800gfresh or frozen hakeif using frozen, make sure to fully defrost and pat dry before use
½cupgluten free fix batter mixyou can use any seasoned flour of your choice
glugolive oil
2Tbspbutter
For the sauce
2Tbspcapers
4Tbspbutter
1finely sliced lemon
handfulchopped parsley
Instructions
Heat the oil and butter in a large non-stick pan. In the meantime, cut the fish into portions and dust each piece in the seasoned flour.
Fry the fish on both sides until just cooked and golden (about 2-3 minutes a side). Then remove from the pan and set aside.
In the same pan, while it's still warm, add the lemon slices and fry for a minute or two on each side before adding the capers and butter. Once the butter is melted and bubbling, remove the sauce from the eat, add the chopped parsley and spoon it over the cooked fish. Serve immediately.
100gfine green beanstrimmed and cut into 2-3cm lengths
200gtenderstem broccolicut into 3cm lengths
2Tbspfish sauce
1Tbsplime juice
handfulbasil leaves
Instructions
Heat oil in a large saucepan over high heat. Fry the curry paste for 2 minutes until fragrant.
Add the stock & coconut milk and simmer for 10 minutes to reduce.
Add hake, beans and broccoli and simmer for a further 5 minutes, then add fish sauce and lime juice and simmer for an extra minute or 2 until fish i cooked through.
Taste and adjust seasoning if necessary. Serve with steamed rice.
¼cupall-purpose flour (plus 2Tbsp extra)replace with gluten free flour or cornflour if gluten free
2medium hot green chilliesserrano or jalapeno, stemmed, seeded and thinly sliced
3Tbsppine nuts
½cupItalian parsleycoarsely chopped
1tspground sumac
To serve
lemon wedges
Instructions
Make the tahini sauce: In a medium bowl, whisk together the tahini, garlic, lemon juice, salt, and ¼ cup cold water to make a thick and creamy sauce. Set aside.
To a large skillet over medium-low heat, add 3 tablespoons of olive oil; when the oil is hot, add the onions and cook, stirring occasionally, until wilted, 10–12 minutes.
Add 3 tablespoons cool water and cook, stirring occasionally, until the onions have completely softened but have not taken on any color, 8–10 minutes more. Remove from the heat and set aside to cool to room temperature.
Preheat the oven to 425°F.Meanwhile, in a large, shallow bowl, stir together the lemon juice and zest, and ½ teaspoon cumin; season to taste with salt and black pepper, then add the fish fillets and turn several times to coat. Set aside to marinate at room temperature for 10 minutes. (Don’t leave it for much longer than this, otherwise the fish will start to break down.)
To a medium skillet over medium-high heat, add the remaining oil. Sprinkle the flour over a large plate and, one at a time, lift the fish pieces from the marinade and lightly dredge in the flour. Add the fish to the skillet (without crowding the pan) and cook, turning once halfway through, just until both sides are golden, about 2 minutes per side. Transfer the fish to a 9-by-13-inch baking dish and set aside.
Stir the cooled onions and the chillies into the reserved tahini sauce, then pour the sauce over the fish, smoothing the surface with the back of a spoon. Sprinkle with the pine nuts, transfer to the oven, and roast until the fish is just cooked through, 6–8 minutes. Switch the oven to the grill setting and continue cooking until browned and bubbly, about 3 minutes more.
Sprinkle with parsley and sumac and serve warm or at room temperature, with lemon wedges on the side.
Preheat your oven to 225˚C. Season the fish with the salt, pepper and lemon juice and place them in a baking dish.
Mix the rest of the ingredients together and spread it evenly on the fish portions. Bake for about 10 minutes until lightly browned and cooked through. Serve!
This recipe’s for or our low carb/keto followers and works equally well with either hake or kingklip. I adapted it from a recipe I found on dietdoctor.com.
In a medium hot oven-proof pan, fry the onions with oil for about 4 minutes.
Add crushed garlic and peppers and cook for 2 minutes.
Add Pesto Princess Harissa paste, spices, anchovies, wine and chilli (if using). Stir to combine, let simmer for a minute then add canned tomatoes and creme fraiche.
Neatly nestle the hake portions into the sauce.Bake in the oven for 12-15 minutes.
Garnish with fresh parsley and serve with rice or bread.
For the hake, rub the fillet with the taco spice or Cajun rub, pepper and olive oil on both sides. Let marinade for a minimum of 30 minutes.
For the corn salad, remove corn from cob and add onions and cheese to a bowl. Mix lime juice and zest with olive and coat the corn salad ,season with salt and chilli if using. Let sit for a minimum of 20min before serving.
Warm the tacos according to instructions.
Meanwhile heat a pan to medium and cook hake for about 2 minutes each side. Serve with warmed tacos, guacamole and cold beer.
Liz and I are big fans of Middle Eastern food and my favourite cookbook (by a long shot) is Jerusalem by @ottolenghi and @sami_tamimi - so when a friend shared this Sami Tamimi recipe with me, I knew it would be right up my alley. I also summarily bought his latest book, Falastin, which this recipe is from. I adapted the recipe a bit. He uses cod, but as we can't get it in SA, you can use either hake or kingklip, fresh or frozen. I used frozen (defrosted) kingklip portions.
1lemonone half cut into very thin slices and the rest quartered, to serve
salt and pepper
Tahini sauce (optional)
150gtahini
2Tbsplemon juice
1garlic clovecrushed
salt
Instructions
Preheat the oven to 250°C fan.
To make the tahini sauce: Mix together all the ingredients and put aside.
Put a glug of oil into a small saucepan and place on a medium-low heat. Add the crushed garlic and cook for 10 seconds, then add the coriander, fish spice mix, chilli flakes, salt and a grind of black pepper. Cook for 4–5 minutes, stirring frequently, for the garlic to really soften, then remove from the heat.
Place the fish in a baking paper-lined roasting dish, and brush with more olive oil. Season lightly with salt and pepper then spoon the coriander mix on top of each fillet. Spread it out so that the whole top is covered, then top each one with a bay leaf along with 2 slices of lemon. Roast for 7–8 minutes, or until the fish is cooked through.
Serve at once, with about a tablespoon of tahini sauce drizzled over, if using, and a wedge of lemon alongside.
michelleparkinphotography developed this recipe for @pesto_princess using our hake and their harissa paste. Harissa paste is made from chillies and red peppers, some garlic, oil and spices all blended to a paste that you can basically add to any dish. The Pesto Princess version is not mind-blowingly hot and I use it all the time.
In a large pan, over low heat, combine the coconut cream, lime juice, fish sauce, honey, fish stock and Pesto Princess Harissa Paste. Gently stir and cook until well combined – about five to seven minutes.
Reduce the heat to low and add the fish fillets. Cover the pan and simmer gently for ten to twelve minutes or longer, depending on the thickness of the fillets.
Gently remove the cooked fish and keep warm.
Add the chopped kale and chilli to the sauce, giving everything a stir to combine.
Plate up with some brown rice, couscous or grain of your choice. Place the fish on top and drizzle over the sauce. Top with fresh coriander and a slice of lime.
