GRILLED HAKE FILLETS WITH LEMON BUTTER & POTATO CRISPS
GRILLED HAKE FILLETS WITH LEMON BUTTER & POTATO CRISPS
GRILLED HAKE FILLETS WITH LEMON BUTTER & POTATO CRISPS
SHORT DESCRIPTION
Fresh thyme, paprika and a hint of chilli give these tender, flaky Cape Hake fillets plenty of flavour.
Serves 2
INGREDIENTS
4 x I&J Deep Water Hake Fillets
3 Tbsp (45 ml) melted butter
Lemon juice
1 Tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) paprika
1 tsp (5 ml) chilli flakes
METHOD
1.
Mix together the melted butter, lemon juice and thyme. Place the frozen I&J Deep Water Hake Fillets, skin side down, onto a baking tray. Brush with the lemon butter, sprinkle over the paprika and chilli flakes and season with salt and pepper.
Mix together the melted butter, lemon juice and thyme. Place the frozen I&J Deep Water Hake Fillets, skin side down, onto a baking tray. Brush with the lemon butter, sprinkle over the paprika and chilli flakes and season with salt and pepper.
2.
Place underneath a pre-heated grill for about 10 minutes, or until cooked through.
Place underneath a pre-heated grill for about 10 minutes, or until cooked through.
3.
Serve with fresh lemon, crisps and a green salad.
Serve with fresh lemon, crisps and a green salad.
SHORT DESCRIPTION
Fresh thyme, paprika and a hint of chilli give these tender, flaky Cape Hake fillets plenty of flavour.
INGREDIENTS
4 x I&J Deep Water Hake Fillets
3 Tbsp (45 ml) melted butter
Lemon juice
1 Tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) paprika
1 tsp (5 ml) chilli flakes
