What do you need more? Try this perfect, tasty supper dish!
6 pieces hake fillets (skinned)
½ tsp Atlantic sea salt
½ tsp black pepper
1 tsp dried dill
1 tsp fish spice
1 tsp Cajun spice
1 tbsp Lemon juice
1 tbsp olive oil
1 cup fresh cream
2 tbsp butter
½ tsp sea salt
1 tsp crushed garlic
1 tsp Portuguese spice
1 tsp Cajun Spice
2 tbsp lemon juice
Sprinkle the spices over both sides of the fish, including lemon juice and olive oil.
Layer into a greased casserole dish.
Bake in a preheated oven 180°C for 5 minutes, turning halfway
In the meantime, melt butter in a small saucepan. Add the garlic, salt, lemon juice, Portuguese and Cajun Spice and stir for a minute or so.
Add the fresh cream. Bring to a boil and turn off the heat.
After 15 minutes, remove the fish from the oven and pour the sauce over the fish.
Return the fish to the oven and bake for another 5 minutes.
4 potatoes, peeled and halved
1 packet frozen Hawaiian stir-fry vegetables
1 tsp curry powder
1 chicken stock cube
1 sprig of thyme
Salt and pepper
1 tbsp truffle oil
2 tbsp peanut oil/olive oil
1 tbsp butter
Bring a pot of water to a boil.
Add curry powder, stock cube, and thyme.
Add potatoes and boil until soft.
Remove potatoes with a slotted spoon, and discard thyme sprig.
Add the frozen vegetables to the potato water and boil for a minute or so until they become unstuck.
Drain in a colander.
In the meantime heat the oil and butter.
Once the butter has melted add the vegetables and stir-fry on high heat for 1-2 minutes.
Add to the potatoes.
Prepared, tried and tested Melanie Kramar