Ingredients

Method

• 1 whole hake
• 2 lemons, sliced
• garlic cloves
• 5 g fresh dill
• 3 T olive oil
• salt, to season
For olive and caper sauce:
• olive oil
• ¼ cup capers in wine vinegar, drained
• ¼ cup caper berries in vinegar, drained
• 1 lemon, zest and juice
• 1 Roma tomato, diced
• 5 g Italian parsley, roughly chopped
• 5 g fresh dill

Method

Ingredients

1. Ask your fishmonger to clean and descale your whole fish. Line a baking tray and fill the fish with sliced lemons, garlic cloves and dill. Rub over olive oil and salt. Bake in a hot, preheated oven for 20-25 minutes.

2. Heat oil in a pan and gently fry capers and olives together until fragrant. Turn off the heat and add the rest of the ingredients. Serve with the fish.

Photography: Jan Ras
Recipes and Production: Jacqueline Burgess
Food assistant: Lerato Motau

Find more fish recipes here. 

Figuring out what to look out for when picking the catch of the day can be a bit daunting. And then there’s scaling, deboning, filleting and cleaning the fish. Where do you start? Don’t panic, Woolworths has fresh seafood counters in 31 stores across Joburg, Pretoria and Cape Town! You can even call and order your favourite seafood in advance. Woolworths continues the centuries-old fishmonger commitment to selling only the freshest fish and will do all the hard work for you. Woolworths is committed to Fishing for the Future and prioritises fish conservation and safeguarding the oceans by responsibly sourcing all its seafood according to globally recognised sustainability standards and best practices.

Learn more about how Woolworths is fishing for the future.