Whole lemon stuffed hake with olive and caper sauce
6
Easy
10 minutes
30 minutesIf you love Mediterranean flavours, this hake dish is for you. It's inspired by Sicilan flavours of olives, capers, lemons, tomatoes and olive oil. The hake is baked whole under tender and flaky. Serve with crusty bread and a big leafy salad to complete the meal.
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
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