You will need
350 g – 400 g (2 boned fillets) fresh Hake or Kabiljou, skin on
Ina Paarman’s Fish Spice
2 – 3 lemons, thinly sliced
olive oil
12 – 15 fresh or dried bay leaves
4 T (60 ml) capers
1 x 25 g Ina Paarman’s Liquid Fish Stock
¼ cup (60 ml) hot water
2 – 3 T (30 – 45 ml) white wine
Be sure to use a shallow dish as illustrated, because in order to cook evenly, the fish requires air to circulate freely around it
Method
Adjust the oven rack to the middle position. Preheat oven to 220°C.
Score the skin side of the fish with a crisscross pattern and season the meaty side generously with Fish Spice. Put a few lemon slices in the bottom of a shallow baking dish into which the fish pieces will fit. Place one fillet, skin side down onto the lemon slices, drizzle with olive oil, top with half of the bay leaves, more lemon slices and half of the capers. Oil the meaty side of the second fillet and place over the first matching the thin end of the bottom fillet with the thick end of the top one, skin side up.
Dissolve the Fish Stock in the hot water, add the wine and pour over the fish. Scatter with the rest of the bay leaves, lemon slices and capers, and finally drizzle with olive oil.
Bake open in the preheated oven for 20 minutes. Leave to rest, covered with foil for 5 minutes.
Serve with buttered tagliatelle and a green salad.
