Hake is a South African favourite for good reason. It’s sustainable, affordable, and mild in flavour, which makes it a perfect canvas for bolder sauces. In this recipe, a golden sear gives the fish a crisp edge, while the lemon butter sauce adds richness and a touch of sharpness that cuts through beautifully.

Ingredients

• 2 fresh hake fillets (about 150–200g each), skin on
• 2 tablespoons olive oil
• 1 tablespoon butter
• Salt and freshly ground black pepper, to taste
• 1 lemon, thinly sliced

For the lemon butter sauce:

• 3 tablespoons butter
• 1 small garlic clove, crushed
• Juice of 1 lemon
• 60 ml (¼ cup) fresh cream
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

To serve:

• Steamed baby carrots or green beans
• Fresh parsley for garnish

Method

1. Pat the hake fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Heat olive oil and butter in a large frying pan over medium-high heat. When hot, place the fish skin-side down and cook for 3–4 minutes until the skin is crisp and golden. Flip carefully and cook for another 2–3 minutes until just cooked through. Remove from the pan and set aside.
3. In the same pan, melt the butter over low heat. Add garlic and cook gently for 30 seconds. Stir in lemon juice, cream, and mustard if using. Simmer for 2 minutes until slightly thickened. Season to taste.
4. Spoon the lemon butter sauce over the hake and top with a thin lemon slice. Add steamed vegetables on the side and sprinkle with fresh parsley.