By Vera Fourie

Ingredients
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

METHOD
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.