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Veg and hake skewers with lemon-herb sauce

Our absolute go-to for fish and chips, hake is one of people’s favourites. Enjoy these veg and hake skewers as a healthy alternative.


For the hake and veg skewers
½ red onion, quartered and layers separated
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
4 brown mushrooms, sliced
4 hake fillets, skin on
For the lemon-herb sauce
  cup olive oil
2 tbsp lemon juice
1½ tbsp chopped parsley
2 tsp chopped dill
2 tsp chopped chives
½ garlic clove, minced

For the hake and veg skewers
1. Preheat oven to 180°C.
2. Toss the veggies with some olive oil and season well. Roast for 20−25 minutes, until soft and starting to char.
3. Heat some more olive oil in a pan over medium heat. Season the hake with salt and pepper on both sides. Cut into thick slices.
4. Once the oil is hot, place the pieces of fish, skin-side down, in the pan.
5. When the skin is crispy, flip the fish and fry for another 1−2 minutes, until cooked through.
6. Thread the fish and the roasted veggies on to skewers.
For the lemon-herb sauce
1. Whisk all the ingredients together in a bowl and serve drizzled over the hake skewers.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder //

These hake kebabs with mushy peas are another healthy favourite!

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