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Beetroot recipes

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Braai recipes

Grilled hake with lemon and chilli

30 minutes

Grilled hake with lemon and chilli

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

1 x 300 g packet leeks, halved and blanched
1 kg whole hake, filleted
sea salt and freshly ground black pepper, to taste
2 lemons, sliced into rings
2 red chillies, sliced
2 cloves garlic, chopped
3 T butter, melted

Method

Place a large sheet of foil on the work surface and place the blanched leeks on top.

Place the hake on top of the leeks, then season. Top with the lemon, chilli and garlic.

Brush with melted butter. Wrap the hake firmly with the overlapping leeks. Seal the foil and braai for 30 minutes or until cooked.

Cook's note: A whole fish cooked in a foil parcel over the coals guarantees juicy, fall-apart tenderness and smoky flavour. For extra points, serve it with home-made aïoli.

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Mexican-style chorizo-and-seafood paella

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Durban fish curry

Potato-crusted baked hake with smashed peas

Sardine-and-raisin fettucine

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Hake poached in olive oil

Double-smoked salmon dip

Blackened trout with charred beetroot and citrus

Grilled hake with lemon and chilli

Grilled hake with lemon and chilli

Ingredients

Method