Lemon butter hake with cumin and pepper rice
An irresistible combination of flavours. Cook this in half an hour.
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Loading... Ingredients
- 15 ml (1 tbsp) butter, softened
- 5 ml (1 tsp) fresh lemon juice
- 4 hake fillets
- 16 cherry tomatoes
- salt & ground black pepper, to taste
- pinch dried thyme
- 125 ml (1/2 cup) vegetable stock
- 3 garlic cloves, finely chopped
- 250 ml (1 cup) chopped spring onions
- 1 medium green pepper, diced
- 1 medium red pepper, diced
- 500 ml (2 cups) cooked Spekko India Gate Classic Basmati Rice
- 1/4 cup shredded carrots
- 5 ml (1 tsp) soy sauce
- 1/4 tsp ground cumin
For the rice
Method
- Place the butter, lemon juice, thyme and a good pinch of salt and pepper in a small bowl. Mix with a spoon to combine. Cover and set aside.
- Preheat grill on high. Line a baking tray with foil. Place the fish, skin-side down and tomato cut-side up on the lined tray and brush with the oil. Sprinkle with pepper. Cook under preheated grill for 4 minutes (there is no need to turn the fish) for medium or until cooked as desired. Season with salt.
- Heat the stock to boiling in a pot over medium-high heat. Cook garlic, onions and peppers in the stock 5 to 8 minutes, stirring frequently, until peppers are tender.
- Stir in remaining ingredients; cook until hot.
- Dish rice onto a plate, top with fish and drizzle with lemon butter. Serve with lemon wedges on the side.