Lemon Butter Hake with a Chunky Mango Salsa

Lemon Butter Hake with a Chunky Mango Salsa

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Coat fresh kingklip in this tasty lemon butter sauce and serve it with a delicious mango salsa.

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time25 minutes


  • ½ Tomato, diced
  • 1 Red pepper, diced
  • 1 Mango, diced
  • 1 sachet KNORR Classic White Sauce
  • 15 ml lemon juice
  • 10 ml Butter
  • 3 ml Crushed garlic
  • 30 ml Fresh dill, chopped
  • 10 ml oil
  • 500 g hake fillets, skinned
  • 250 ml boiling water
  • ½ Red onion, diced
  • 1 Cup Fresh coriander leaves to garnish
  • 50 ml Chopped coriander leaves
  • 20 ml Chopped mint
  • 1 Juice and zest of ½ lemon


  • Mix together the garlic, dill and oil and rub onto the fish fillets.
  • Heat oil in a frying pan and fry fish fillets for 10 min each side or until cooked through or the fish starts to flake.
  • Empty sachet contents into a jug.
  • Fill up to 250 ml mark with boiling water.
  • Add the lemon juice and butter and stir with a fork for a minute until thick and smooth.
  • Place the salsa ingredients in a small dish and mix together well.
  • Place a grilled fish fillet onto a serving plate, pour sauce over the fillet and serve the mango salsa on the side.
  • Garnish with fresh coriander leaves.