Marinated Hake on Pineapple Chili Salsa

Defrost the hake fillets. Stir the oil with the chili pepper, brush the fish with it and leave it covered to cool for approx. 20 min.

Remove the fish from the marinade, place in a gratin dish and cook in the preheated oven at 160 °C for about 15 minutes.

In the meantime, for the salsa, mix the diced peppers, pineapple and chili bell pepper. Add herbs, lime juice and oil and simmer for about 10 minutes, season lightly with salt. Arrange the whole thing. Garnish with lime slices and herbs. Serve with basmati rice

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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