By Vera Fourie
3 Hake fillets, each weighing about 170g Line three sheets of tinfoil with parchment paper and place the fish in the middle.
Ingredients
1½ Tablespoons of olive oil
1½ Tablespoons of freshly squeezed lemon juice
Sea salt
Freshly ground black pepper
Instructions
Top each fillet with half a tablespoon olive oil, half a tablespoon lemon juice, and salt and pepper to taste.
Wrap each fillet as in a pouch, first with parchment paper and then in foil, leaving a little gap at the top for the steam.
Place in a dry, clean skillet and cook for eight to 10 minutes on medium-low heat or until the fish is opaque.
