Fresh hake fillets with pineapple wedges

Fresh hake fillets with pineapple wedges

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 15 minutes
  • 5-10 minutes
  • Woolworths Chardonnay Sur Lie 2007 (Jordan Wines)


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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