Classic & Familiar

Grilled Hake Fillets with Mustard Butter

Serves 4


  • 4 I&J Deep Water Hake Fillets
  • 30 ml melted butter
  • 15 ml prepared wholegrain mustard
  • fresh thyme leaves


  • Mix the butter and mustard. Season with salt.
  • Place the I&J Deep Water Hake Fillets, skin side down, on a buttered baking tray. Brush with the mustard butter. Sprinkle with the thyme leaves.
  • Place under a pre-heated grill for about 10 minutes, or until cooked.

Serving suggestion

Serve with pan-fried potato slices, chopped red salad onions, micro greens and lime wedges.

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