Grilled hake with green-olive mayonnaise

Grilled hake with green-olive mayonnaise

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  • 4
  • Easy
  • Carb Conscious Fat conscious Pescatarian
  • 5 to 10 minutes


  • 1 free-range egg
  • 1 T lemon juice
  • 2 t whole-grain mustard
  • 1 clove smashed garlic
  • Seasoning, to taste
  • 1 cup olive oil
  • ½ cup green olives, chopped
  • 4 x 250 g fillets fresh hake
  • 2 T olive oil
  • Mayonnaise
  • Few dill tendrils

Cooking Instructions

Blend a free-range egg, lemon juice, whole-grain mustard, clove smashed garlic and seasoning, to taste.

With the blender running, add olive oil in a slow, steady stream. Fold in chopped green olives.

Place fillets fresh hake on a baking tray, rub with olive oil and season to taste, then slide under a hot grill for 5 to 10 minutes, or until firm but still moist.

Serve with the mayonnaise and a few dill tendrils.

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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