Chilli-lemon Butter Hake

INGREDIENTS

800g hake fillets, at cool room temperature.(Mix together 1 teaspoon each of salt, pepper, paprika and sprinkle on both sides of the fillets 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 herbs or dried lemongrass ½ teaspoon freshly ground black pepperJuice of 1 medium lemon¾ cup milk¼ cup fresh creamSalt, to taste1 tablespoon maizena (corn flour) mixed in a little water3 tablespoons Minnie's Aged Chilli sauce

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 or so until set (depends on thickness).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.Squeeze fresh lemon all over, about ½ a lemon.
Then, pour sauce over fish and 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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