Created for LemonGold® by Ilse van der Merwe
This punchy, easy, big flavour recipe is the third in a four-part series that I’ve created in collaboration with LemonGold®. It’s based on the superb Italian classic, fish piccata – a one-pan fish dish that is lip-smackingly delicious and so very easy to make for an anyday dinner or a weekend lunch.
If you don’t have access to fresh hake, a packet of flash-frozen medallions or fillets will work perfectly – it’s what I’ve used as well. Thaw before cooking, then pat dry, dust in flour and cook as instructed below. If you need some serving suggestion inspiration, take a look at my lemony labneh and roasted aubergine salad – both would make wonderful companions for this recipe.
For the sauce: