Laura Prepon’s: Parcel-Poached Hake

by Vera Fourie

By Vera Fourie

Parcel-Poached Hake

She’s conquered the world of television with not just one, but two hit shows (so far), but what you might not know is that she’s also an author and director. Seafood recipes Laura Prepon’s: Parcel-Poached Hake European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


3 Hake fillets, each weighing about 170g
1½ Tablespoons of olive oil
1½ Tablespoons of freshly squeezed lemon juice
Sea salt
Freshly ground black pepper


Line three sheets of tinfoil with parchment paper and place the fish in the middle.
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.



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