Basil Seasoned Hake with Baby Spear Asparagus and Spring Onion Mash

Recipe from: 23 April 2010

Ingredients 10
Servings 1
Minutes 7 mins


Serving Change
  • 2
    frozen hake fillets
  • 2
    squares of Tin Foil
  • Sprinkle of dry basil
  • A Drizzle of Willow Creek Basil Infused Olive Oil
  • A Sprinkle of Herbal Salt
  • A Twist of Cracked Black Pepper
  • A Packet of Baby Spear Asparagus
  • 2
    large potatoes
  • A Few Spring Onions
  • Juice of a Lemon


7 mins
Heat oven to 200 degrees Celsius.

Peel potatoes, cut into small pieces and put onto boil.

When potatoes are almost done, add the chopped spring onions to the water.

Tear 2 squares of tin foil.

Place a piece of hake on each square, sprinkle with dried basil, herbal salt and dribble some basil infused olive oil over it.

Fold up into a parcel and place fish in the oven for 10 - 15 minutes (don't overcook).

Blend potatoes and spring onions in a blender with a glug of basil infused olive oil, squeeze of lemon juice, sprinkle of herbal salt and black pepper.

Put the asparagus spears onto boil for a few minutes.

Once done squeeze over lemon juice, a little basil oil and herbal salt.

Place all ingredients on a plate and serve with the juices from the fish drizzled over.

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Read more on: fish/seafood  |  recipe  |  bake


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