Hake in a bag with Chorizo Butter
by: Abbigail Damon
For the chorizo butter
200g butter, softened
3 cloves garlic, finely grated
4T parsley, roughly chopped
70g chorizo, finely chopped
salt and freshly ground black pepper
450g hake medallions
300g zucchini noodles
a few basil leaves
1 lemon, cut into slices
1 cup white wine
woolies all butter garlic bread
prepare the butter by combining all the ingredients together to form a fragrant butter.
Create individual parcels by cutting 20X20 squares out of baking paper and foil sheets. Add the hake to the parcel (with the foil being on the outside) followed zucchini noodles and some of the butter. Season lightly and add a few basil leaves. Fold up the sides gently to secure all the ingredients then drizzle in some wine, then pinch the sides of the foil keeping all the ingredients inside.
Place in an oven preheated to 180 to bake for 15 -20 minutes or until cooked through, serve with garlic breads, prepared as instructed.