At Food&Home, cooking up a storm is what we do best, and this time, we’re dishing up sizzling hake in a creamy, lemon-kissed sauce, paired with a Calcrete Chardonnay from Trillenium. A perfect match of flavour and finesse.
*The new Calcrete Chardonnay is exclusively available at Makro.
Baked hake in a creamy lemon coconut sauce
Ingredients
- 4-6 firm Hake fillets
- Salt and freshly ground black pepper
- 1 ½ tsp paprika
- 2 tbsp olive oil
- 2 shallots, peeled and finely chopped
- 2 tsp minced garlic
- ½ cup TRILLENIUM chardonnay wine
- 1 cup coconut cream
- ½ cup cream
- 1 tsp lemon zest
- ½ lemon squeezed
- To serve
- ½ tbsp freshly chopped parsley
- ½ tbsp freshly chopped dill
- Mashed potatoes
- Green beans
- 1 tbsp toasted desiccated coconut or coconut flakes, optional for an extra coconutty kick
Instructions
PREHEAT the oven to 200ºC
SEASON fish fillets with salt, pepper and paprika.
HEAT 1 tbsp of oil in a non-stick or a stainless-steel pan over a high heat. Fry fish fillet for 2 minutes until golden brown. Turnover and cook for another 1-2 minutes. Transfer to a plate and set aside.
HEAT the remaining olive oil in the same pan over a medium heat. Add the shallots and cook for 5 minutes, until softened and golden brown. Add garlic and cook for 1 minute. Reduce the heat to low and pour in TRILLENIUM CHARDONNAY, coconut cream, cream, lemon zest and lemon juice. Allow to cook for 6-7 minutes. Season to taste.
NESTLE the fish fillets into the sauce and cover with a lid. Simmer over a low heat and cook for another 5-7 minutes, until the fish is cooked through.
SERVE mashed potatoes topped with the creamy fish alongside some crisp green beans freshly chopped herbs and a glass of Trillenium chardonnay
Notes
Foodie tip: You can also bake this dish in the oven once you add your fish. Simply preheat your oven to 200ºC and once you have nestled your fish into the sauce, transfer it into the oven and bake for 10 minutes, until cooked through and tender.
ALSO SEE: Mussels in a creamy white wine garlic sauce
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
