I was in Whole Foods a couple days ago, and they had Hake on sale. I have never made this fish before, but was feeling adventurous, and the fish monger told me it was quite similar to cod in flavor, just less flaky. After cooking it myself, I would say his description was pretty accurate.
Since Meyer lemons are currently in season (milder, with a spicy lemon-orange flavor), I grabbed one for the dish. Pickled Peppadew peppers seemed like they would be the perfect way to round out the tangy and slightly sweet sauce I had in mind. They would of course add a little spice too. Garlic-Cilantro Cous Cous would be the side dish (curry was a last minute addition).
The results were both healthy and delicious. I will certainly be making this recipe again… next time I may double up on the Meyer lemon, pepperdew & agave, since the sauce was wonderful on the cous cous too.
- 3/4 to 1 lb. mild fish such as cod or hake
- 1 Meyer lemon
- 6-8 pickled Peppadew peppers
- tbs. olive oil
- 1/2 tsp erythritol or sugar
- kosher salt
- freshly ground black pepper
- Preheat oven to 375 degrees.
- Spray pan with cooking spray and arrange fish in pan.
- Juice 1/2 the Meyer lemon, cut the rind into 3-4 pieces and reserve.
Whisk together the lemon juice, oil, and erythritol (or sugar).
- Pour the mixture over fish.
- Cut up the Peppadews, and place them and the lemon rind on top of fish.
- Sprinkle with a generous pinch of Kosher salt and a few grinds of fresh black pepper.
- Cover tightly, and bake for 20-25 minutes.
Serve with slices of Meyer lemon. Curried Garlic Cilantro Cous Cous makes a good side dish for this fish.