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BAKED HAKE PARCELS

BAKED HAKE PARCELS

Succulent Cape Hake, tomato, olives, capers, garlic and dill give this quick and easy dish a delectable Mediterranean flavour.
Serves 2
3 x I&J Deep Water Hake Prime Medallions
100 g vine tomatoes
Handful pitted black olives
2 cloves garlic, crushed
30 ml caper berries
Olive oil to drizzle
A small handful chopped dill
Salt and pepper for seasoning
200 g fine green beans, blanched
1 lime, cut into wedges for serving
1. 
Pre-heat the oven to 200°C. Line a deep-sided round ovenproof dish with baking paper.
2. 
Place the frozen I&J Deep Water Hake Medallions into the lined dish, top with vine tomatoes, olives, garlic and capers.
3. 
Drizzle over olive oil, top with chopped dill and season with salt and pepper. Fold over the edges of the paper and seal the parcel. Bake for 25 minutes.
4. 
Remove from the oven and serve with cooked green beans and fresh lime.

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