facebookpixelLemon butter hake with cumin and pepper rice | Spekko Rice
Home > Recipe > Recipes > Lemon butter hake with cumin and pepper rice

Lemon butter hake with cumin and pepper rice

Lemon butter hake with cumin and pepper rice

An irresistible combination of flavours. Cook this in half an hour.

  • Serves: 4
  • Difficulty: easy
  • Prep time:
  • Cooking time:
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Ingredients

    • 15 ml (1 tbsp) butter, softened
    • 5 ml (1 tsp) fresh lemon juice
    • 4 hake fillets
    • 16 cherry tomatoes
    • salt & ground black pepper, to taste
    • pinch dried thyme

    For the rice

    • 125 ml (1/2 cup) vegetable stock
    • 3 garlic cloves, finely chopped
    • 250 ml (1 cup) chopped spring onions
    • 1 medium green pepper, diced
    • 1 medium red pepper, diced
    • 500 ml (2 cups) cooked Spekko India Gate Classic Basmati Rice
    • 1/4 cup shredded carrots
    • 5 ml (1 tsp) soy sauce
    • 1/4 tsp ground cumin

Method

    1. Place the butter, lemon juice, thyme and a good pinch of salt and pepper in a small bowl. Mix with a spoon to combine. Cover and set aside.
    2. Preheat grill on high. Line a baking tray with foil. Place the fish, skin-side down and tomato cut-side up on the lined tray and brush with the oil. Sprinkle with pepper. Cook under preheated grill for 4 minutes (there is no need to turn the fish) for medium or until cooked as desired. Season with salt.
    3. Heat the stock to boiling in a pot over medium-high heat. Cook garlic, onions and peppers in the stock 5 to 8 minutes, stirring frequently, until peppers are tender.
    4. Stir in remaining ingredients; cook until hot.
    5. Dish rice onto a plate, top with fish and drizzle with lemon butter. Serve with lemon wedges on the side.