Tuesday, 14 June 2016

Lemon-flavored grilled hakes with apples and celery salad

10 minutes to prepare minutes to cook Serves 4



Quick to make and very pretty to behold, this easy weeknight dish has more verve than most.

The apples and celery salad is sweet and golden, while lemons add a bitter note that goes nicely with the mild, flaky fish and a chili stuffing.

If you can’t find hake, cod or flounder make fine substitutes, though you may have to adjust the roasting time. The thicker the fillets, the longer they will take to cook.


Here are ingredients for the 4-serving recipe:


4 (200 g each) fresh hake, with stomach cavities cleaned
2 lemon fruits
1 lemon juice
2 Granny Smith apples
2 branches celery 
100 g green salad
4 dry chili pepper
EVO oil
salt and pepper

  1. Tear off 4 sheets of aluminum foil about 10 cm longer than hake fish
  2. Place the hake in the center of the dull side of the foil and fold up the edges and ends of the foil around the fish, forming a bowl shape. Shape it so the foil will hold liquid without allowing it to run out
  3. Slice the lemon fruits, and chop the chili peppers. Garnish the inside of the fish with salt, pepper, chili pepper and the slices of lemon. Top the fish with 1 tablespoon of EVO oil in the center of the fillet
  4. Heat well a non-stick grill pan
  5. Cook hakes for about 5 minutes per side
  6. Meanwhile, wash celery under running water and cut it into rounds. Peel and chop apples in a bowl. Keep everything aside
  7. Prepare the citronette: collect the lemon juice in a bowl, add 2 tablespoons of EVO oil. Season with a pinch of salt and freshly ground pepper and stir to mix
  8. Place celery, apples and the green salad in a large bowl. Pour the citronette and toss gently to mix and coat well. Add salt and grind some more pepper, if necessary
  9. Remove the hakes from the aluminium foils and arrange them on a serving dish with apples and celery salad aside

    Nutrition Facts are listed for this recipe in the table below. Data is provided per serving.

    Let's turn the grills on!

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