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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
My recipe for hake fried in bokkom butter combines West Coast flavor with sustainably delicious Cape Hake. This twist on the classic French Sole Meunière uses local flavor for a stylish dinner party dish that makes the most of this popular fish.
20MINS
Total Time
$0.90
Cost Per Serving
Ingredients
Servings
2
us / metric
![Hake Fillet](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
2
Large Hake Fillets
about 500 g
![Mullet Fillet](/next/default-ingredient.de7daf67ae2b.png?d=96x96)
1 Tbsp
Mullet Fillet, grated
up to 2 Tbsp
Nutrition Per Serving
VIEW ALL
Calories
835
Fat
82.6 g
Protein
25.1 g
Carbs
5.0 g