I&J Deep Water HakePrime Medallions

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

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

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