Potato Slices (medium sized)
Lemon Slices (thinly sized)
Onion Slices (thinly sized)
Fresh Garlic (grounded)
Fresh Coriander
Fresh Spring Onions (chopped)
Freshly Ground Black Pepper
Robertson's Zesty Lemon Pepper
Robertson's Fish Spice
Salt
Green Chili Paste (green chilies and coriander paste)
Lemon Juice



METHOD

1. Make the marinade by mixing the green chilli paste, some freshly grounded garlic, salt, Robertson's zesty lemon pepper, Robertson's fish spice, lemon juice, black pepper. Mix well together - rub half the mix inside the fish and mix the rest of the garlic with the leftover marinade and coat over the outside of the fish and underneath. 
2. Add lemon and onion slices inside the fish.
3. On a baking tray add a sheet of foil, add the slices of the potato slices and place the fish on top. 
4. On the fish add some onion slices and a lemon slice(s).
5. Top with a lot of coriander and spring onions.
6. Drizzle with olive oil, if you want you can add butter, add some water as well (don't be heavy handed).
7. Close up the fish into a foil bag.
8. Pre-heat the oven on a high temperature, before placing in the oven. Leave in the oven for 195 degrees, keep checking. 
9. When its close to serving around 10 minutes - grill the top to make the outside crispy (if that is what you prefer).
10. Serve hot and enjoy!

I LOVE FISH! Especially hake and prawns..well this is a hake recipe that you can either fry after it has marinated for a couple of hours or grilled in the oven with the marinade. It's a light meal perfect for weekend lunches and with a crisp salad it will go perfectly.


FILLET OF HAKE MARINADE

Fresh lemon juice
Green chilli chutney
Robertson's Garlic Salt Spice
Little mint sauce
Ground cumin
Ground coriander
Fresh crushed garlic
Robertson's lemon pepper
Garlic Sauce
Robertson's Fish Spice

• Make a paste in a bowl and marinate the hake fillets for a couple of hours. 
• Heat some garlic butter and melt over the fish and fry till done, slowly turning every couple of minutes - like I said you can fry or grill the fish. 
• Garnish and serve with salad, chips and lemon wedges.