Classic & Familiar

Sicilian-Style Baked Hake

Serves 4

Recipe and Food Photography by Georgia East

Ingredients

  • 1 800g box of I&J Deep Water Hake fillets
  • 2 large lemons
  • 4-6 brown anchovy fillets
  • 12-15 caper berries
  • 2 cloves of garlic, thinly sliced
  • 3-4 sprigs of fresh rosemary
  • Olive oil
  • 150ml dry white wine
  • Coarse ground sea salt and black pepper
  • 150ml fresh cream (optional)

Method

  • Preheat the oven to 220°C.
  • Use a sharp knife to thinly slice one of the lemons, removing any seeds. Squeeze the second lemon, reserving the juice.
  • Remove the I&J Deep Water Hake fillets from their packaging and arrange in an oven-proof dish. Layer about two lemon slices over each hake fillet and top with an anchovy fillet, a few slices of garlic and a sprig of rosemary. Scatter over the caper berries and drizzle the fish with about two to three tablespoons of olive oil. Pour over the lemon juice and white wine and season the hake with salt and pepper.
  • Bake the fish for 25-30 minutes or until cooked through.
  • Serve the hake with steamed greens and baby potatoes with basil pesto.

Additional Suggestion

For a delicious sauce to accompany the fish, add 150ml of fresh cream to the leftover pan juices and reduce over medium heat until thickened.

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