Hake marinated in fresh tomato and lemon

Fairlady
5 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

1.00 kg hake fillets
salt and freshly ground black pepper — to taste
30.00 ml lemon juice
15.00 ml fresh chillies — 573
3.00 tomatoes — peeled
1.00 onion — very finely sliced
15.00 ml sugar
salt and freshly ground black pepper — to taste
30.00 ml fresh chillies — 573
30.00 ml lemon juice
1.00 lemon — small, zest only
3.00 garlic — cloves, crushed
fresh oregano — or basil
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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).



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