LEMON BLACK PEPPER HAKE

Ingredients

• Hake fillet

• Lemons

• Lemon black pepper

• Salt

• Fresh thyme

• Olive oil

• Garlic

• Parsley

https://video.wixstatic.com/video/73ebfe_d041caaa000d4c50815110ede7eb73b0/480p/mp4/file.mp4

Cooking & Preparation

1. Preheat your oven at 190•C

2. Wash your fish and remove any bones.

• To remove bones, press the fleshy side of the fillet starting from the thinnest part, usually the tail end, of the fish. Press and feel for any bones and remove with kitchen tweezers or normal cosmetic tweezers.

1. Once your fish is washed and deboned pat dry with a paper towel.

2. Season your fish with:

• 2tsps of lemon black pepper on each side.

• 1tspn salt for both sides.

  • 1tspn of dries parsley on each side

1. Place your fish in a grease casserole dish skin side up.

2. Dice some garlic cloves and sprinkle over your fish.

3. Chop up half an onion and spread over fish.

4. Half two lemons and squeeze the juice over the hake. Make sure you squeeze as much as possible.

5. Place at least one lemon wedge/slice on top of your fish and finish off with some fresh thyme.

6. Sprinkle some olive oil, cover with foil paper and place into the oven.

7. 10 minuets into the cook, remove the foil and continue to cook for another 15-20 minutes on high heat, 230•C.

Lemon is good with fish because not only does it inhance the flavor of the fish, but the acidity of the lemon juice reacts with the amines found in this particular protein and takes away from the pungent fishy odor.