This is one of my all time favourite meals from as far back as I can remember. The taste holds such fond memories. It is incredible what a “taste-explosion” three ingredients can make, plus it takes all of 3 minutes to prep – brilliant! You can also replace the hake (stock fish) with sole.
Fish in Cream
500g fresh hake fillets
Juice of a medium lemon
- Preheat the oven to 180°C.
- Place the fish in a baking dish.
- Cover with the cream.
- Juice the lemon over the cream.
- Bake for 35 – 40 minutes.
Serve with mashed potatoes and baby peas.
Submitted by: Val Olsen, Johannesburg
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It sounds so interesting…but we don’t need salt at all?
The lemon juice provides enough salty-ness so you shouldn’t need any salt at all.
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