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#WFD – Simple Lemon and Herb Baked Fish with Salad
Spoon the leftover sauce over the hake and serve with salad.
POLOKWANE – Nothing goes better together that fish and lemon.
Somehow, the two manage to bring out the best in each other and they cannot be eaten without the other.
Why not try this delicious recipe by What’s for Dinner tonight?
Ingredients
- 900g skinless hake medallions
- 1 x KNORR Cook-in-Bag Lemon and Italian Herbs
- 15ml sunflower oil
Method
- No need to preheat oven.
- Place the hake medallions and oil into the roasting bag and season with dry KNORR mixture. Close bag at end with blue tie supplied.
- Very gently massage KNORR mixture into the fish on a stable surface. Ensure dry mixture is spread evenly.
- Place bag sideways in a cool oven dish, ensuring pieces are evenly spaced.
- Bake at 180°C for 35 minutes on the lowest shelf in the oven. Ensure that the grill is off at all times. Keep enough room for the bag to expand (bag must not touch the sides of the oven).
- Cut the bag open and coat the hake in any remaining juices then transfer to a serving dish
- Spoon the leftover sauce over the hake and serve with salad
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