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Hake with Citrus and Bell Peppers

Skin on hake, especially when absolutely fresh is one of my favourite fishes. Unfortunately it breaks easily when turned on the braai. Therefore we have developed this 'pan braai' method. To give colour we spiced the hake generously with our Cajun Spice.
Hake with Citrus and Bell Peppers
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You Will Need:

Main Dish
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1 red onion, finely sliced into half rings
  • 2 red bell peppers, seeded and cut into strips
  • handful of fresh parsley
  • olive oil
  • 1½ t (7,5 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) hot water
  • 2 skin on fillets of hake (± 1 kg)
  • Ina Paarman's Cajun Spice
Main Dish
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1 red onion, finely sliced into half rings
  • 2 red bell peppers, seeded and cut into strips
  • handful of fresh parsley
  • olive oil
  • 1½ t (7,5 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) hot water
  • 2 skin on fillets of hake (± 1 kg)
  • Ina Paarman's Cajun Spice

Method:

Prepare a hot braai fire in a kettle braai or any braai with a lid. In a large bowl mix the lemon, lime, onion and pepper slices with the parsley and toss with ± 3 T olive oil and Green Onion Seasoning (see pic).

Dissolve the Fish Stock in the hot water and mix in. Spread out over a large rimmed baking sheet. Lay the fish, skin side down, on the bed of citrus. Season the fish liberally with Cajun Spice, brush generously with olive oil.

Place pan on the braai grid and immediately close the lid of the braai. Cook for ± 20 minutes, depending on the thickness of the fish. Do not turn. Test for done-ness at the thickest end of the fish, by pulling the flesh open with the point of a knife, if it flakes easily, the fish is done. Don't overcook, or the fish will dry out.

Garnish with fresh parsley.

Hake with Citrus and Bell Peppers

Skin on hake, especially when absolutely fresh is one of my favourite fishes. Unfortunately it breaks easily when turned on the braai. Therefore we have developed this 'pan braai' method. To give colour we spiced the hake generously with our Cajun Spice.
Hake with Citrus and Bell Peppers

You Will Need:

Main Dish
  • 2 lemons, thinly sliced
  • 1 lime, thinly sliced
  • 1 red onion, finely sliced into half rings
  • 2 red bell peppers, seeded and cut into strips
  • handful of fresh parsley
  • olive oil
  • 1½ t (7,5 ml) Ina Paarman's Green Onion Seasoning
  • 1 x 25 g Ina Paarman’s Liquid Fish Stock
  • ½ cup (125 ml) hot water
  • 2 skin on fillets of hake (± 1 kg)
  • Ina Paarman's Cajun Spice

Method:

Prepare a hot braai fire in a kettle braai or any braai with a lid. In a large bowl mix the lemon, lime, onion and pepper slices with the parsley and toss with ± 3 T olive oil and Green Onion Seasoning (see pic).

Dissolve the Fish Stock in the hot water and mix in. Spread out over a large rimmed baking sheet. Lay the fish, skin side down, on the bed of citrus. Season the fish liberally with Cajun Spice, brush generously with olive oil.

Place pan on the braai grid and immediately close the lid of the braai. Cook for ± 20 minutes, depending on the thickness of the fish. Do not turn. Test for done-ness at the thickest end of the fish, by pulling the flesh open with the point of a knife, if it flakes easily, the fish is done. Don't overcook, or the fish will dry out.

Garnish with fresh parsley.

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