Quick & Easy

Paprika Hake Fillets

Serves 4


  • 5 − 6 frozen I&J Deep Water Hake Fillets
  • 30 ml olive oil
  • 5 ml paprika
  • 2 garlic cloves, finely grated or finely chopped
  • Fresh thyme leaves and a few extra sprigs of thyme to garnish


  • Pre-heat the oven to 200ºC.
  • Line a baking tray with baking paper and lightly grease with olive oil. Place the frozen I&J Deep Water Hake Fillets, skin side down, on the baking tray.
  • Mix the 30 ml olive oil, paprika and garlic. Brush over the tops of the fillets. Season with salt and milled black pepper. Sprinkle with the thyme leaves.
  • Bake for 20 minutes, or until cooked. Garnish with sprigs of thyme.

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