Pan Fried Hake Fillets with Tomato and Dill Salsa

INGREDIENTS
1 box 800g Sea Harvest Hake Fillets
Jenny Morris Zesty Fish Spice
Freshly ground black pepper
Flour for dusting
Shallow oil for frying

TOMATO AND DILL SALSA

2 medium tomatoes diced
2 cloves crushed garlic
Juice of 1 lemon
1 tablespoon olive oil
Salt and pepper to taste
3 tablespoons fresh dill nely chopped

METHOD
Season the fish fillets with Zesty fish spice and pepper and dust with our. Heat the oil in the pan and fry the fish till golden on both sides, remove and keep warm.

Mix the tomatoes with the garlic, lemon juice and olive oil, season with salt and pepper and add the fresh dill. Spoon over the fried fish and serve.

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