In Australia since Hake is unavilable use Blue Grenadier or Blue-eye.This is an easily prepared and quick dish which is delicious. It is not necessary to skin the filets but if you wish you can do this. Which herbs you use depends on your taste and what is available in your garden. If you wish, you can use 1/2 a teaspoon of dried herbs as a replacement for fresh herbs.
To serve 2:
500g hake fillets
1 teaspoon Dijon mustard
1/2 tsp fresh chopped herbs
1/4 tsp ground ginger
3 tbsp yoghurt
Spanish paprika
Method:
Place the fillets into a baking dish. I like to use an earthenware dish which can then be used to serve the fish
Mix the other ingredients except the paprika in a small bowl and then spoon over fish. Now sprinkle some paprika over the top and bake in a very hot oven at about 220°C for about 20 minutes.
