• Hake fillet with herb and caper dressing

    Ingredients

    • 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

    Instructions

    1

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

    2

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

    3

    Score the skin of the fish and season well.

    4

    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.

    5

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

    Notes

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

     

     

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