Hake marinated in fresh tomato and lemon


Ingredients 13
Servings 5
Time

Ingredients

  • 1
    kg
    hake fillets
  • sea salt and milled pepper to taste
  • 30
    ml
    lemon juice
  • 15
    ml
    olive oil
  • 3
    ripe tomatoes, skinned
  • 1
    onion, very finely chopped
  • 15
    ml
    sugar
  • extra salt and pepper to taste
  • 30
    ml
    olive oil
  • 30
    ml
    lemon juice
  • 1
    small lemon, grated peel
  • 3
    cloves garlic, crushed
  • a few sprays origanum or basil leaves
 

Method

 
Place hake fillets on aluminium foil, shiny side in. Sprinkle with salt and pepper, lemon juice and a little olive oil. Close parcel securely and bake at 180 ºC for 15 to 20 minutes, or until just cooked. Remove and chill. Arrange on a pretty platter. Dice skinned tomatoes finely. Stir in onion, sugar, seasoning, olive oil, lemon juice, peel and garlic. Spoon over hake. Arrange sprays of origanum on top of fillets and marinate for 20 to 30 minutes before serving. Piping hot potatoes with parsley butter are a delectable accompaniment, a superb contrast of flavours and textures. TOTAL KILOJOULE COUNT: 6 910 kJ (1 650 Cal). A portion: 1 380 kJ (330 Cal).
 

Read more on: fish/seafood  |  bake  |  microwave
 

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