Grilled Hake & Veggies with a Creamy Dill Dip

Packed with flavour and ready in less than an hour, enjoy this quick, wholesome meal everyone will love!

Recipe by Tiffany Kate-Lyn Matthews
Serves: 2 – 4
Preparation time: 12 – 15 minutes
Cooking time: 15 – 20 minutes

Ingredients:

For the grilled hake:

  • 4 hake fillets
  • 1 Tbsp fish spice of your choice
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp lemon zest
  • salt and freshly ground black pepper, to taste

For the veggies:

  • 2 baby marrows, sliced
  • 3 mixed bell peppers, cut into large strips
  • 2 red onions, cut into wedges
  • 2 Tbsp olive oil
  • 2 tsp dried mixed herbs
  • Salt and pepper, to taste

For the creamy dill dip:

  • ½ cup double thick plain yoghurt
  • 2 Tbsp mayonnaise
  • 1 Tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • 1 small garlic clove, minced
  • Salt and pepper, to taste

To serve:

  • Lemon wedges
  • Fresh dill

How To Make Grilled Hake & Veggies with a Creamy Dill Dip

  1. Start by preparing the hake, pat the hake fillets dry with paper towel. In a small bowl, add all the ingredients and mix until well combined, brush the mixture evenly over the fish and set aside. Meanwhile prepare the veggies, place all ingredients into a large mixing bowl and mix until the veggies are evenly coated.
  2. Heat a griddle pan over medium heat, Grill the veggies for about 5 – 6 minutes until slightly charred and tender, then remove from the pan. Place the hake fillets in the pan and grill for 3 minutes on each side.
  3. In a small bowl add all the ingredients for the dip, mix until well combined. Season to taste with salt and pepper. Place the grilled hake and veggies onto a large serving platter, drizzle over the dip. Garnish with lemon wedges and fresh dill. Enjoy!

Chefs Tips:

  • Always pat the hake fillets dry with a paper towel before seasoning. This ensures the spices adhere well and the fish grills evenly without excess moisture.
  • Preheat your griddle pan for a few minutes before adding the veggies or fish. A hot pan gives you those beautiful grill marks and helps lock in the flavours.
  • Hake cooks quickly and becomes dry if overcooked. Aim for 3 minutes per side, depending on the thickness of the fillet. The fish is done when it flakes easily with a fork and turns opaque.