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

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

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