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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

    • Season the hake fillets with salt and pepper.

    • Dust the fillets of hake with seasoned flour in a plastic bag (shake to coat evenly).

    • Lightly fry the fillets in hot olive oil till just cooked, approximately 10 minutes, and set aside on a warm plate covered with foil to keep warm.

    • Grate garlic and mix with the marrows and toss in the green pepper strips. Coat the mixture with a little olive oil and lemon juice. Allow to stand for a few minutes.

    • Drizzle more olive oil and add a little lemon juice if desired.

    • Serve on a warm plate.

    • Serving Suggestions: Serve by placing the fillets on top of the zucchini salad and sprinkle with fresh lemon zest and crushed black olives.

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