Cape hake fillet with zucchini salad
20 Minutes
Good Source of Potassium
Try Now Cape hake fillet with zucchini salad it's very delicious to eat.
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  • 2 x MSC certified cape hake fillets
  • Seasoned flour
  • 3 baby marrows, cut into ribbons (use a vegetable peeler)
  • 1/4 red pepper, cut into strips
  • Black olives
  • Freshly crushed garlic
  • 10 ml olive oil
  • 2 ml lemon juice and 5 ml grated lemon zest
  • Salt and black pepper


  • Dip the frozen hake fillets in warm water for 2 seconds just before coating.

  • Coat the fillets in seasoned flour.

  • Pan-fry the fish in a little pre-heated oil over medium heat for 12 minutes.Turn occasionally.

  • Combine the baby marrow ribbons, red pepper, olives, garlic, olive oil, lemon juice and zest.

  • Season with salt and black pepper and marinate for 15 minutes.

  • Spoon onto a platter and top with the hake fillets.

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