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Fresh hake fillets with pineapple wedges

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Fresh hake fillets with pineapple wedges

5-10 minutes

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Fresh hake fillets with pineapple wedges

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5-10 minutes

Ingredients

2 T extra virgin olive oil
4 x 200 fresh hake fillets
2 T smoked paprika
1 T ground cumin
sea salt and freshly ground black pepper, to taste
wild rocket
1 queen pineapple, cut into thin wedges
30 g fresh mint leaves, to serve

For the tequila dressing, mix:

juice of 2 limes
1 T honey
2 T tequila

Method

Heat the olive oil in a pan.

Dust the hake fillets with smoked paprika and ground cumin and season.

Place the fillets in the pan and fry for 3 to 4 minutes a side, or until cooked through and crisp but still moist.

Place on a bed of wild rocket with a wedge of fresh pineapple and a few mint leaves.

Add a sprinkling of lemon zest and drizzle the dressing on top.

A great side would be whole-grain mustard, artichoke and warm potato salad, or simply a crispy potatoes with lime and parsley salt .

Per serving: 1 285.2KJ, 36.7g protein, 10.7g fat, 15.9g carbs