I&J Deep Water HakeFillets

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

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

Product Preparation Guide

Remove all packaging. For best results cook directly from frozen.  All appliances vary in performance.  The following instructions are a guideline only.

Poach:
Place fillets in enough boiling water to just cover fish. Cover with lid and simmer for approximately 9-11 minutes.

Pan-Fry:
Dip fillets in warm water just before coating. Coat fillets in seasoned flour.  Heat a little soft margarine and oil in a pan.  Fry over moderate heat for approximately 11-13 minutes, turning occasionally.

Bake:
Place fillets in a lightly greased oven dish. Dot with soft margarine and bake in a preheated oven at 200°C for 30-35 minutes.

Grill:
Brush both sides of the fillets with melted margarine. Place on a baking tray and grill for 11-12 minutes.

Microwave:
Place Fillets in a suitable container.  Cover with clingwrap and prick.
650Watt Oven: Microwave on DEFROST for 7-9 minutes, then on HIGH for 6-8 minutes.
900Watt Oven:  Microwave on DEFROST for 6-8 minutes, then on HIGH for 5-7 minutes