Walnut crusted Hake with a Garlic yoghurt dressing
Ingredients
- 4 hake medallions
- 100 grams raw walnuts
- 20 grams flatleaf parsley
- 2 cloves garlic
- juice of half a lemon
- 4 tbsp olive oil
- ½ red baby cabbage
- ½ green baby cabbage
- ¼ red onion
Dressing:
- 100 grams plain yoghurt
- 1 clove garlic pressed
- 1 tsp white balsamic vinegar
- salt & pepper
Instructions
- Use a pestle and mortar or a food processor to combine walnuts, parsley, garlic, lemon and olive oil into a paste. Season with freshly ground salt and black pepper.
- Use a kitchen towel to pat dry the fish. Cover each piece of fish with the walnut mixture, pressing slightly to ensure it sticks.
- Place the fish on a lined baking sheet and cook at 220 C for 10 minutes, then grill for 5 minutes.
- Thinly slice red and green cabbage as well as onion and place onto a serving tray. Place fish onto cabbage, then combine all the dressing ingredients and drizzle over the fish.
- Garnigs with parsley and enjoy with a glass of white wine!