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South African Lemon Peri-Peri Hake
Main meal

South African Lemon Peri-Peri Hake

Posted by Annie Treadwell

4.3 / 5 from 3 reviews

Serves: about 4 people. Portion size: about 350g per person. Country of origin: South Africa. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.

Main mealhakelemonperi perisouth africasouth africanDairy freeEgg freeGluten freeLow Saturated FatNut free

Free from

Dairy freeEgg freeGluten freeLow Saturated FatNut free

Known allergens

Fish

Estimated Nutrition (per 100g finished recipe)

Calories
133 kcal
Protein
11.6 g
Carbohydrate
19.2 g
of which sugars
3 g
Fat
2.9 g
of which saturates
0.6 g
Fibre
1.9 g
Salt
0.61 g

Ingredients

  • 600g hake fillets
  • 2 lemons, zest and 75ml juice
  • 2 red chillies
  • 3 garlic cloves
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • 300g cooked yellow rice
  • 250g tomato and pepper relish
  • Small handful parsley

Method

Blend lemon, chillies, garlic, paprika, oil and vinegar into a loose sauce.

Coat the hake with half the peri-peri mixture and leave for 15 minutes.

Roast at 210°C/190°C fan for 10–12 minutes until the fish flakes.

Warm the remaining sauce gently without boiling it hard.

Serve the hake with yellow rice, relish, parsley and extra sauce.

Reviews

4 / 5

My first attempt at South African Lemon Peri-Peri Hake was a success, with one small note for next time. My thinner fillets cooked in nine minutes, so checking early prevented dryness.

Sarah Goodall
4 / 5

I enjoyed making South African Lemon Peri-Peri Hake and the instructions behaved exactly as promised. Keeping half the sauce separate gave us control over the heat at the table.

steve4
5 / 5

South African Lemon Peri-Peri Hake earned a permanent place in my recipe folder. The lemon-led peri-peri sauce had plenty of character without overwhelming the delicate hake.

Steve Allanson