Cape Hake with a Tomato and Dill Salsa

Whether it’s for dinner or lunch, this beautiful recipe will surprise and delight your taste buds and leave you clamouring for more.

Serves 3-5

Cape Hake with a Tomato and Dill Salsa

Serves 3-5

Whether it's for dinner or lunch, this beautiful recipe will surprise and delight your taste buds and leave you clamouring for more.

Ingredients

400 g Sea Harvest Hake Fillets
Fish spice
Freshly ground black pepper
Flour for dusting
Oil for frying
Dill and tomato salsa
2 medium Tomatoes diced
2 cloves Crushed garlic
Juice of 1 lemon
1 tsp (5 ml) Fresh dill, finely chopped

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Method

Season the fish fillets with the fish spice and pepper and dust with flour.
Heat the oil in a pan and fry the fish until golden on both sides. Remove and keep warm.
Mix the tomatoes with the garlic, lemon juice and olive oil. Season with salt and pepper, and add the fresh dill.
Spoon over the fried fish.

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Shallow Pan Fry Fish

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will be limp and pale and might fall apart. Cover base of pan with oil. Butter adds flavour, but because it can burn, add a little oil. The frying time can vary from 6 – 8 minutes depending on thickness of the portion. To establish when the oil is ready for frying, dip a cube of bread in the oil. It should turn light brown in 90 seconds.