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Garlic buttered Prime Hake medallions
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A picture of Garlic buttered Prime Hake medallions.

Garlic buttered Prime Hake medallions

Minah Ramatlhape
Minah Ramatlhape @cook_17739187
Pretoria

You can explore with other Bold spices or herbs.

You can explore with other Bold spices or herbs.

Read more

Garlic buttered Prime Hake medallions

Minah Ramatlhape
Minah Ramatlhape @cook_17739187
Pretoria

You can explore with other Bold spices or herbs.

You can explore with other Bold spices or herbs.

Read more
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Ingredients

15min
2 servings
  • 1 BoxHake Medallions
  • 15 mlButter(unsalted)
  • 5 mlOlive oil
  • 2 clovegarlic
  • Chopped Italian parsley
  • Salt and pepper
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Steps

15min
  1. 1

    Heat your pan and melt your butter add garlic cloves and olive oil for a minute.. From frozen take out your fish and sear your fish 5minutes both sides, season on both sides with salt and pepper.

    A picture of step 1 of Garlic buttered Prime Hake medallions.
    A picture of step 1 of Garlic buttered Prime Hake medallions.
    A picture of step 1 of Garlic buttered Prime Hake medallions.
  2. 2

    After the fish browned with the same pan(if it's oven proof) or transfer to your preheated oven dish, scrap everything in the pan and oven grill for 5minutes. Finished it off with Italian parsley. Enjoy

    A picture of step 2 of Garlic buttered Prime Hake medallions.
    A picture of step 2 of Garlic buttered Prime Hake medallions.
    A picture of step 2 of Garlic buttered Prime Hake medallions.
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Minah Ramatlhape
Minah Ramatlhape @cook_17739187
on August 23, 2019 17:54
Pretoria
Appreciator of Good food and Lover of Creating new Flavours.😘🔪🍳🍔🍫🍱🍟🍝🍕🍲🍛
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Comments (5)

Richard Fixengineering
Richard Fixengineering @Archiechef
May 18, 2024 17:52
I agree, Making very special food often just means cooking common ingredients VERY well You did that and I have learnt! Along with your recipe, I also cooked directly from South African frozen hake medallions. I dipped them in the egg the flour and then medium-cooked them on a gas stovetop in a pan with a lid. They were very moist and delicious. I was close to cod. kinglip or English cod.
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