GRILLED HAKE FILLETS WITH
LEMON BUTTER, MASH & ROAST VEGETABLES
GRILLED HAKE FILLETS WITH
LEMON BUTTER, MASH & ROAST VEGETABLES
SHORT DESCRIPTION
Delicious, tender and flaky Cape Hake fillets with lemon butter, fresh thyme and a hint of chilli served alongside warm mashed potatoes and roasted vegetables, ideal for an easy winter warmer meal.
Serves 2
INGREDIENTS
4 x I&J Deep Water Hake 800 g Fillets
250 g butternut, peeled and cubed
½ a red onion, roughly chopped
2 x courgettes, diced
1 x pepper, deseeded and diced
200 g cherry tomatoes
3 x potatoes, peeled and cut into quarters
2 Tbsp (30 ml) butter
¼ cup milk
3 Tbsp (45 ml) melted butter
1 Tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) chili flakes
Salt and pepper for seasoning
Lemon for serving
METHOD
1.
Pre-heat the oven to 180°C.
Pre-heat the oven to 180°C.
2.
Place the butternut, red onion, courgettes, peppers and tomatoes onto a baking tray; drizzle over olive oil and season with salt and pepper, and roast for 45 minutes.
Place the butternut, red onion, courgettes, peppers and tomatoes onto a baking tray; drizzle over olive oil and season with salt and pepper, and roast for 45 minutes.
3.
Place the potatoes into a pot of cold water and bring to the boil. Boil for 20 minutes or until soft and cooked through.
Place the potatoes into a pot of cold water and bring to the boil. Boil for 20 minutes or until soft and cooked through.
4.
Drain and mash, stir in the butter and milk, and season to taste. Set aside.
Drain and mash, stir in the butter and milk, and season to taste. Set aside.
5.
Mix the melted butter, lemon juice and thyme together. Place the Hake fillets, skin side down, onto a baking tray. Brush with the lemon butter, sprinkle over the chili flakes and season with salt and pepper.
Mix the melted butter, lemon juice and thyme together. Place the Hake fillets, skin side down, onto a baking tray. Brush with the lemon butter, sprinkle over the chili flakes and season with salt and pepper.
6.
Place under a pre-heated grill for about 10 minutes, or until cooked through.
Place under a pre-heated grill for about 10 minutes, or until cooked through.
7.
Serve with fresh lemon, warm mash and roast vegetables.
Serve with fresh lemon, warm mash and roast vegetables.
SHORT DESCRIPTION
Delicious, tender and flaky Cape Hake fillets with lemon butter, fresh thyme and a hint of chilli served alongside warm mashed potatoes and roasted vegetables, ideal for an easy winter warmer meal.
INGREDIENTS
4 x I&J Deep Water Hake 800 g Fillets
250 g butternut, peeled and cubed
½ a red onion, roughly chopped
2 x courgettes, diced
1 x pepper, deseeded and diced
200 g cherry tomatoes
3 x potatoes, peeled and cut into quarters
2 Tbsp (30 ml) butter
¼ cup milk
3 Tbsp (45 ml) melted butter
1 Tbsp (15 ml) fresh thyme leaves
1 tsp (5 ml) chili flakes
Salt and pepper for seasoning
Lemon for serving
