Lemon-Herb Wild Cape Hake Loin Steaks
Buy Wild Cape Hake Loin Steaks
What you’ll need
- 2 Wild Cape Hake loin steaks
- 2 tbsp olive oil
- 1 tbsp butter
- 2 garlic cloves, smashed
- Zest and juice of 1 lemon
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and cracked black pepper
- Microgreens or chopped parsley
- Handful of baby potatoes
Let's Cook!
Step 1
Prep the Potatoes: Preheat your oven to 200°C (fan 180°C). Halve baby potatoes and toss with olive oil, salt, pepper, and a few sprigs of thyme. Spread them on a baking tray and roast for 25–30 minutes, or until golden and crisp on the edges.
Step 2
Prep the Fish: Pat hake steaks dry with kitchen paper. Season both sides generously with salt, pepper, and lemon zest.
Step 3
Pan-Sear: Heat olive oil in a non-stick or cast iron frying pan over medium-high heat. When hot, add the hake steaks skin-side down. Sear for 2–3 minutes until golden and crisp.
Step 4
Add Flavour: Flip the steaks, reduce heat to medium, and add butter, garlic, and thyme to the pan. Spoon the melted butter over the fish (baste) as it finishes cooking—about 2–3 more minutes.
Step 5
Finish with Lemon: Squeeze lemon juice into the pan. Let it bubble for 30 seconds, then remove from heat.
Step 6
Serve: Plate the hake steaks with the roasted baby potatoes. Spoon over the herby butter from the pan and garnish with microgreens or chopped parsley for a fresh, vibrant finish.
