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Thursday, July 1, 2010

Basil and Lemon Hake

Basil and lemon hake - delicious
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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)

Ingredients
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


Method
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

4 comments:

  1. That looks delicious Jo. Sometimes the best recipes are the simple ones. I myself do not like fancy food.

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  2. This looks and sounds delectable, Jo. How nice of Grant to print out the recipe for you!

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  3. I enjoyed Hake many times in ZA, but none as good as this looks. And I just love asparagus, when it's affordable.

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  4. Thanks Jo... That looks so delicious ---and very healthy. We try to eat fish twice a week. We can get talapia here ---which looks like it would be a nice substitute for the hake....

    Have a great weekend.
    Hugs,
    Betsy

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Thank you for visiting my blog and taking the time to leave a comment. I appreciate your feedback. Jo