By Lea Brink
Hot hake! Quick, economic and delicious with a green salad.
You will need:
4 hake fillets
2 finely chopped cloves of garlic
1 teaspoon paprika
2 teaspoons freshly chopped parsley
Coarse salt and pepper to taste
1 teaspoon spring onion
1 lemon, cut into wedges
Lemon butter sauce:
½ cup butter
2 tablespoons lemon juice
Preheat the oven to 180ºC.
Line the bottom of an oven dish with tinfoil and allow enough tinfoil to hang over the sides of the dish.
Place the washed hake fillets on the foil.
Spread the garlic over the fillets.
Sprinkle the paprika and parsley over the fillets. Sprinkle a generous layer of the coarse salt and pepper over as well.
Lastly, sprinkle the spring onion over the fillets.
Close the tinfoil so that it forms a bag with the hake fillets inside.
Bake in the oven for approximately 15 to 20 minutes or until the fish is done.
Fry the butter for approximately four minutes on low heat. As soon as the butter starts turning brown and its aroma starts to change, add the lemon juice.
Stir the butter for one or two more minutes and remove from the heat.
Pour a generous layer of the butter sauce over the hake.
Serve with a green salad or crisp bread which you can dip in the remaining butter sauce.