Hake fillet with herb and caper dressing

December 5, 2012 (Last Updated: January 11, 2019)
Hake fillet with herb and caper dressing recipe

Hake fillet with herb and caper dressing


  • 125ml (½ cup) extra virgin olive oil
  • 60ml (¼ cup) capers, chopped
  • 60ml (¼ cup) fresh coriander, chopped
  • 60ml (¼ cup) fresh flat-leaf parsley, chopped
  • 15ml (1 tbsp) fresh mint, chopped
  • 45ml (3 tbsp) apple cider vinegar
  • ½ red chilli, chopped
  • salt and freshly ground black pepper, to taste
  • 15ml (1 tbsp) olive oil
  • 4 x 100 – 150g hake fillets, skin on
  • fresh red chilli, to serve
  • fresh mint, to serve



For the dressing, combine all of the ingredients in a large bowl and set aside.


Heat the oil in a large non-stick frying pan over medium-high heat.


Score the skin of the fish and season well.


Place the fish skin-side down in the pan and fry until crisp, about 2 – 3 minutes. Turn the fish and fry until it is just cooked through, another 2 minutes.


To serve, place the fish on a serving platter, spoon over the dressing and top with fresh chilli and mint.


Cook's tip: Use a linefish of your choice, bearing the SASSI green list in mind.



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