Ingredients

Method

• 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

Ingredients

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