Ingredients
10 x 250g fresh hake fillets deboned with
skin off
400ml Nola Ultra Creamy
300ml plain yoghurt, unsweetened
50g tandoori spice
25ml paprika for colour (optional)
1 medium onion, thinly sliced
15ml lime juice
Tinfoil to wrap fish fillets in
Cooking Instructions
Slice onions and mix together with tandoori spice and paprika if
using.
Add the Nola Ultra Creamy, yoghurt and lime juice. Mix together
well.
Taste and adjust seasoning, adding more lime juice if desired.
Place the hake fillets in a large dish.
Pour the marinade over hake fillets. Make sure that each piece is
well-coated. Cover the dish and allow to marinate for half an hour.
Place each fish fillet on a foil sheet, with a generous portion of the
marinade.
Seal up the foil to create a parcel. Place on a medium heat on the
braai for five minutes a side, or bake in the oven at 180°C for 12
minutes.