Quick & Easy

Antipasti-Style Cape Hake Fillets

Recipe and Food Photography by Izelle Hoffman (@izellehoffman)

Ingredients:

  • 800 g I&J Deep Water Hake Fillets
  • ½ tsp. Oryx desert salt
  • 1 tsp. paprika
  • 20 g almond flour
  • ½ tsp harissa powder or pinch of chilli flakes
  • 1/3 white onion, finely diced
  • 4 sweet and sour gherkins, cut into thin strips
  • 30 g sundried tomatoes, cut into strips with kitchen scissors
  • 100 g baby corn, cut into chunks
  • 300 g vine tomatoes, halved
  • 1 tbsp. raw honey
  • 1 tsp. balsamic vinegar
  • ½ tsp dried sweet basil or dried origanum
  • Handful pitted black olives (Optional)

Method:

  • Preheat the oven to 200°C and spray a roasting tray with non-stick cooking spray.
  • Place the frozen I&J Deep Water Hake fillets on the tray and bake for 10 minutes.
  • Remove from the oven and sprinkle the fillets first with the salt, then with the paprika, almond flour, harissa or chilli flakes and onion respectively. Top the fillets with the gherkins and sundried tomatoes.
  • Arrange the baby corn and vine tomatoes around the fillets on the baking tray and drizzle everything with the honey and balsamic vinegar.
  • Sprinkle over the sweet basil or Origanum and return to the oven for another 20 minutes.
  • The fish can be stored in the fridge for up to 2 days.

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