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Fish in parchment

15 minutes

Fish recipes

Tandoori crusted Franschhoek salmon trout fishcakes with beetroot raita and Malay spice oil

30 minutes

Pan-fried hake with olive tapenade

Serves 2

Difficulty Easy

Ingredients

2 hake fillets
Olive oil
12 smashed black olives
A handful of chopped parsley
Olive oil
Ready-made tapenade
Green beans

Method

Preheat the oven to 180°C. Using a sharp knife, score the skin of hake fillets, then rub lightly with olive oil and season to taste. Place a pan over a medium to high heat and, when hot, fry the fish skin-side down for 3 minutes, or until golden.
Carefully flip and fry for a further minute. Transfer to a baking tray and finish off in the oven for 5 minutes. Fold smashed black olives, a handful of chopped parsley and a drizzle of olive oil into ready-made tapenade. Spoon over the hake and serve with blanched green beans.

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Pan-fried hake with olive tapenade

Pan-fried hake with olive tapenade

Ingredients

Method