Home
Recipes
Easy

Oven-roasted pork neck in milk and sage

Milk recipes

Oven-roasted pork neck in milk and sage

2 hours

Pan-fried duck breasts in a citrus dressing

Duck recipes

Pan-fried duck breasts in a citrus dressing

10 minutes

Sumach salmon on brown rice and preserved lemon salad

Sumach salmon on brown rice and preserved lemon salad

40 minutes

Nutty fruity breakfast

Nutty fruity breakfast

Nectarine and tomato salad with baby cos lettuce

Salad recipes

Nectarine and tomato salad with baby cos lettuce

Exotic mixed summer salad

Exotic mixed summer salad

Flapjacks

Flapjack recipes

Flapjacks

20 minutes

Haddock pie

Pie recipes

Haddock pie

20 minutes

Guinness beer bread

Beer Food

Guinness beer bread

40 minutes

Baked chicken with brinjal and lemon

Brinjal recipes

Baked chicken with brinjal and lemon

45 minutes

Peach tarte tatin with mango sorbet

Fruity dessert

Peach tarte tatin with mango sorbet

40 minutes

Pan-fried hake with granadilla dressing and tzatziki

Fish recipes

Pan-fried hake with granadilla dressing and tzatziki

20 minutes

Load more

Pan-fried hake with granadilla dressing and tzatziki

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

2 T olive oil
4 x 100 g skinless hake fillets
sea salt, to taste
wild rocket, to garnish

For the granadilla dressing

5 granadillas
1 t honey
1 clove garlic, finely chopped
62 ml white wine vinegar
85 ml olive oil
2 T parsley, finely chopped
sea salt and freshly ground black pepper

For the tzatziki

1/2 seeded, grated and drained English cucumber
375 ml fat-free or Greek yoghurt
1 lemon, juiced
1/2 t salt

Method

Preheat the oven to 200°C.

Heat the oil in a large ovenproof frying pan until it starts to smoke. Carefully place the fish fillets in the hot oil, making sure they do not touch each other. Fry for 2 to 3 minutes on each side, or until golden.

Season with salt and finish in the oven for 7 to 20 minutes, or until the fish is tender and starts to flake.

Drain on kitchen paper and serve immediately with the granadilla dressing, tzatziki and rocket.

To make the granadilla dressing, squeeze the granadilla pulp, juice and pips into a mixing bowl. Add the honey, garlic and white wine vinegar and mix well.

Add the olive oil, whisking continuously, then add the parsley and salt.

To make the tzatziki, mix together the grated cucumber, yoghurt, lemon juice and salt.