Chilli-lemon Butter Hake

INGREDIENTS

500g hake fillets, at cool room temperature.(Sprinkle very lightly on both sides with salt and pepper, paprika just before cooking)1-2 tablespoons oil, for the pan

Restaurant-style Sauce3 garlic cloves, minced fine100g Rama margarine *secret ingredient, do not substitute 2-3 tablespoons butter1 heaped tablespoon Zesty lemon and herb spice (Robertsons) 1 teaspoon oak smoked chilli flakes½ teaspoon mixed herbs½ teaspoon freshly ground black pepperJuice of 1 medium lemon1 cup milkSalt, to taste1 tablespoon maizena (corn flour) mixed in a little water

METHOD

Bring all the sauce ingredients to a light boil in a pot, whisking constantly. Remove from heat and set aside. Taste and adjust salt.
Heat a frying pan on high, add just a little oil to coat the bottom. Place a fillet on, skin side down. Allow to cook for just 45 seconds-1 minute or so until set. Flip over and cook, also just until set. Remove and place in a Pyrex. Repeat with all the fillets, being sure not to overcook them.
Pour sauce over fish then place the Pyrex in a very hot oven for 5-10 minutes until heated through and bubbly. Garnish with fresh parsley, if available.
Serve immediately.

INFO & TIPS

We served with savoury rice and lovely crisp paprika fries. Absolute treat!

POSTED ON

29 May 2024

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