Looking for a quick and easy recipe that your family will love? Then this hake kebabs with mushy peas recipe is for you.
Deep- and shallow-water Cape hake are the only two hake species on the SASSI green list.
with mushy peas
Prep time: 20 min
Cook time: 15 min
1 whole garlic bulb
2 tbsp olive oil + to fry and drizzle
Salt and pepper
1 kg hake fillets
15 g parsley, chopped
Zest and juice of 2 lemons
1 tbsp coriander seeds, crushed
tsp Dijon mustard
400 g peas
tsp smoked paprika
1 Preheat oven to 180°C.
2 Wrap the garlic in foil, with a drizzle of olive oil, salt and pepper. Roast for 40 minutes.
3 Cut the hake into rectangles and skewer on kebab sticks.
4 Mix the parsley, oil, lemon zest and juice, coriander seeds, mustard, and salt and pepper. Coat the hake in the seasoning mixture.
5 Heat a little oil in a pan over high heat. Cook the kebabs for 2 minutes on each side.
6 Steam the peas for 5 minutes, until tender. Place in a food processor with the roast garlic, mayonnaise, paprika, salt and pepper. Blend until smooth.
7 Serve the mushy peas with the hake kebabs.