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I&J Deep Water Hake: Grilled Hake with a Greek Style Topping

I&J Deep Water Hake: Grilled Hake with a Greek Style Topping

Serving Suggestion

Preparation Instructions

You'll need the following Ingredients:

6 - 8 Deep Water Hake Fillets
TOPPING:
3 cups dried bread crumbs
Juice and zest of 2 lemons
1 cup black olives, pips removed and chopped
3 disks feta, roughly crumbled
2 tablespoons rosemary, finely chopped
175 ml margarine, melted
Salt and pepper to season

Preparation method:

  1. To make the topping, mix all the ingredients together until the crumbs are moist and stick together when pressed
  2. Season with salt and pepperRemove the Deep Water Hake Fillets from the freezer and place on a greased baking tray
  3. Press the crumbed mixture generously onto the frozen portions of Deep Water Hake Fillets
  4. Grill in a pre-heated oven for approximately 15 minutes or until the topping is lightly golden brown and fish is cooked through