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    • Cape hake fillet with zucchini salad

    Mark Sharron
    Easy
    10 Minutes
    2
    Amount Per Serving: Calories 90; Total Fat 1g; Cholesterol 67mg; Sodium 72mg; Carbohydrates 0g; Calcium 50mg
    The Cape Hake fillet is a new dish that's very good to eat. Try now!
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    Ingredients

    • 2 cape hake fillets
    • Seasoned flour
    • 3 baby marrows, cut into ribbons by using a vegetable peeler
    • 1/4 red pepper, cut into strips
    • Black olives
    • Freshly crushed garlic
    • 10ml olive oil
    • 2ml lemon juice
    • Grated lemon zest
    • Salt and black pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve by placing the fillets on top of the zucchini salad and sprinkle with fresh lemon zest and crushed black olives.