Cape hake fillet with zucchini salad

Method

• Cape Hake Fillet with Zucchini Salad – Step-by-Step Method
• Prepare a shallow dish with seasoned flour by mixing flour, salt, and black pepper
• Pat Cape hake fillets dry with a paper towel to ensure crisp flour adhesion
• Lightly dredge hake fillets in seasoned flour, shaking off excess
• Peel baby marrows lengthwise into thin ribbons using a vegetable peeler
• Slice the red pepper into thin strips for the salad
• Pit and slice black olives if necessary
• In a large bowl, combine zucchini ribbons, red pepper strips, and olives
• Sprinkle salad mix with freshly crushed garlic to taste
• Drizzle 2ml lemon juice and 10ml olive oil over the salad, toss gently
• Add grated lemon zest to the salad, season to taste with salt and black pepper
• Heat a non-stick pan over medium heat
• Add a small amount of olive oil if needed, swirl to coat the pan
• Place floured hake fillets in the hot pan
• Cook hake fillets for 2–3 minutes per side until golden and cooked through
• Remove hake fillets and let rest briefly
• Plate the dressed salad neatly in the center of each serving plate
• Top with the warm hake fillet
• Garnish with additional lemon zest or black pepper if desired
• Serve immediately, suggest with a fresh lemon wedge on the side for added zest