Basil and lemon hake - delicious.
A while ago my husband found this recipe on the Internet. He downloaded and printed it without a visible link. I do apologize to whoever posted this dish that I cannot credit you, but assure you it was delicious. As noted below the recipe: a dish impressive in its simplicity.
We frequently checked in the supermarket for fresh asparagus. Then one bright day, there it was: a pack of crisp asparagus spears. Adding spring onions to the potatoes while they're boiling, is a wonderful idea and very tasty!
Basil and Lemon Hake (souce unknown)
2 Frozen Hake Fillets
2 Squares of Tin Foil
A Sprinkle of Dried Basil
A Drizzle Olive Oil
Salt & black pepper
A Packet of Baby Spear Asparagus
2 Large Potatoes
A Few Spring Onions
Juice of a Lemon
Set oven to 200° C
Peel potatoes, cut into small pieces and put onto boil
When potatoes are almost done, add the chopped spring onions to the water
Tear 2 squares of tin foil
Place a piece of hake on each square, sprinkle with dried basil, salt and dribble olive oil over it
Fold up into a parcel and place fish in the oven for 10 - 15 minutes (don't overcook)
Blend potatoes and spring onions in a blender with a spoon of olive oil, squeeze of lemon juice, sprinkle of salt and black pepper
Put the asparagus spears onto boil for a few minutes
Once done squeeze over lemon juice, a little basil oil and salt
Place all ingredients on a plate and serve with the juices from the fish drizzled over
The Arabic word for fish is samaka