Southern-Baked Hake With Slaw
Ingredients
- 4 (about 600-800g) frozen hake fillets, defrosted and cut into chunks
- 1 Tbsp (15ml) fish seasoning
- 2 cloves garlic, crushed
- 1 cup (250ml) buttermilk
Crumbs:
- 1 cup (250ml) crushed cornflakes
- ½ cup (125ml) flour
- ¼ cup (60ml) cornflour
- 1 Tbsp (15ml) dried oregano
- 1 Tbsp (15ml) paprika
- 1 tsp (5ml) smoked paprika (optional)
- 2 tsp (10ml) garlic powder
- Glug olive oil
Slaw:
- 1 cup (250ml) buttermilk
- 2-3 Tbsp (30-45ml) creamed horseradish
- 1 Tbsp (15ml) wholegrain mustard
- 1 each red and green baby cabbage, chopped
- 1 large (about 700g) sweet potato, peeled and coarsely grated
- 1 carrot, grated
- Handful parsley, chopped
- Salt and milled pepper
Method
- Toss fish in seasoning.
- Mix garlic and buttermilk with fish and marinate for 15 minutes.
- Combine crumb ingredients (except for the oil). Remove fish from marinade and coat in crumbs.
- Place fish on a lined baking tray and drizzle lightly with oil.
- Bake at 240°C for 10 minutes, or until golden.
- Toss slaw ingredients together and season.
- Serve fish warm with slaw.
Recipe Source: PnP Fresh Living
