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#WFD – Lemon Butter Hake with a Chunky Mango Salsa
Place a grilled fish fillet onto a serving plate, pour sauce over the fillet and serve the mango salsa on the side.
POLOKWANE – Mango salsa is the perfect alternative to your usual tomato salsa and brings a tart, fresh flavour to accompany this fish dish.
What’s for Dinner suggests bulking up this recipe by turning the mango salsa into a generous portion of salad by mixing in a variety of salad leaves such as rocket, iceberg and baby spinach
Ingredients
- 1/2 tomato, diced
- 1 red pepper, diced
- 1 Mango , diced
- KNORR Classic White Sauce
- 15ml lemon juice
- 10ml butter
- 3ml crushed garlic
- 30ml fresh dill
- 10ml oil
- 500g hake fillets, skinned
Method
- Mix together the garlic, dill and oil and rub onto the fish fillets.
- Heat oil in a frying pan and fry fish fillets for 10 min each side or until cooked through or the fish starts to flake.
- Empty sachet contents into a jug.
- Fill up to 250 ml mark with boiling water.
- Add the lemon juice and butter and stir with a fork for a minute until thick and smooth.
- Place the salsa ingredients in a small dish and mix together well.
- Place a grilled fish fillet onto a serving plate, pour sauce over the fillet and serve the mango salsa on the side.
- Garnish with fresh coriander.
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