Thursday, July 18, 2013

Oven baked hake with lemon and fennel

Last night I cooked dinner for 6 friends and decided to bake some fish. I sent my husband in search of fresh sustainable fish that would comply with SASSI's green list. For information, see their website here:

He came home with 1.2kg of freshly filleted hake, which is a white flaky fish with subtle flavour found commonly in South Africa. It's one of those types of fish which I think needs a little boost in the flavour department, so I tend to add quite a few herbs, garlic, chilli and so on.

Here's how I made last night's dish:

- 2 lemons
- 1/4 cup of butter (you can use olive oil as a substitute)
- 1 teaspoon of chilli flakes
- 4 cloves of garlic, crushed
- fresh fennel leaves
- 3 spring onions, finely sliced
- salt and pepper

Lay the fish skin-down on a foil sheet. Squeeze the juice of one of the lemons all over the fish. Cut the other lemon into slices and set aside. Melt the butter, mix the garlic and chilli into the butter. Set aside to cool slightly. Place lemon slice onto the fish. Pour butter mixture over. Scatter fennel leaves over and spring onions. Season and fold and the foil over the fish, sealing it. Set aside for one hour so that the flavours can marry. Bake in a preheated oven at about 190 degrees Celsius for 20 to 25 minutes, depending on the thickness of the fish.

Serve immediately with roasted sweet potatoes and a green salad :-)

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