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I&J Deep Water Hake: Hake Medallions served with a herbed couscous crust

I&J Deep Water Hake: Hake Medallions served with a herbed couscous crust

Serving Suggestion

Preparation Instructions

You'll need the following Ingredients:

4 Deep Water Hake Medallions
3 cups couscous, cooked according to pack instructions
75 ml melted butter or margarine
50 g mixed fresh herbs(rosemary, parsley, basil and thyme)
5 ml lemon zest
100 g grated parmesan
Salt and pepper to season

Preparation method:

  1. Mix all the ingredients together for the crust and season well with salt and pepper
  2. Place the frozen Hake Medallions onto a greased tray and generously pack the crust onto the fish
  3. Grill in a pre-heated oven for approximately 15 minutes or until the crust is light golden brown and the fish is cooked through
  4. Serve immediately with a side salad and extra lemon wedges