Lemony Hake Parcels on the Braai

Name: Lemony Hake Parcels on the Braai
Cuisine: South Africa
Ingredients: juice and zest of 1 lemon; 1 clove garlic, chopped; 90 ml olive oil; 4 x 200 g fillets of hake, skin on and boned; fresh chopped herbs of your choice – dill, basil or flat-leaf parsley work well; 10 ml Dijon mustard; 4 x A4 size foil; 1 egg yolk; salt and freshly ground black pepper; 5 ml paprika; 15 ml grated lemon zest; 10 ml lemon juice; 200 ml olive oil

Preparation info

Difficulty
Easy

Appears in

Braai the Beloved Country

By Jean Nel

Published 2014

About

Be careful when you unwrap the foil after the hake is done. There will be a release of very hot steam. Let it rest first.

Ingredients

Hake

4 x 200 g fillets of hake, skin on and boned
90 ml olive oil
1

Africa
South Africa
Fish course
Starter
Pescatarian
Gluten-free

Method

Hake

Mix olive oil, garlic, lemon juice and zest in a small bowl. Add fresh chopped herbs.

Divide the olive oil in 4 portions and pour onto the foil. Put a fillet of hake on top. Scatter with lemon juice, lemon zest and garlic. Fold in an envelope shape. Put on a direct hot braai. Braai for 4 to 5 minutes. Remove from the braai but don’t open as the