Grilled hake with papaya
Ingredients
- 1 x 4 cm ginger, finely grated
- 2 garlic cloves, finely chopped
- dried chilli flakes
- 2 tsp smoked paprika
- 1 tbsp turmeric
- sea salt and freshly ground black pepper, to taste
- 1/2 lemon, juiced
- 1 cup sunflower oil
- 2 tsp Dijon mustard
- 2 free range egg yolks
- 1/4 lemon, juiced
- 35 g microherbs
- 30 g fresh coriander, to garnish
- 80 g Watercress
- 1 papaya, cubed or cut into wedges
- 5 tbsp extra virgin olive oil
- 4 tbsp butter
- sea salt and freshly ground black pepper, to taste
- 800 g hake
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Place the 800 g fish on a greased baking tray and season to taste. Dot with 2 tbsp butter and drizzle with 2 tbsp extra virgin olive oil. Grill the fish for 5 minutes on each side, or until cooked through.
- Place the cubed papaya and 80 g watercress in a mixing bowl with the 30 g picked coriander, 35 g microherbs, 1 juiced lemon and remaining 2 tbsp olive oil.
- Serve the fish topped with the papaya-and-watercress salad, with the chermoula aïoli on the side.
- To make the chermoula aïoli, place the 4 egg yolks and 2 tsp Dijon mustard in a mixing bowl and whisk while slowly pouring in the 1 1/2 cups of oil. Keep whisking until the oil-and-yolk mixture has increased in volume and turned pale in colour. Add the 1 juiced lemon and season to taste. Add the remaining ingredients (1 tbsp turmeric, 1 tbsp smoked paprika, 1 tsp dried chilli flakes, 2 finley chopped garlic cloves and 1 x 4 cm finely grated piece of ginger) and combine. Serve with the grilled hake.
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