Recipe For Hake With Anchovy Butter

We have been given the most beautiful, huge pieces of hake and as this fish can take on so many wonderful flavours, I decided to make use of the anchovy butter with olives and caper berries to sauce it up. Hake is a locally caught fish and there are quite a few companies in the Western Cape that trawl for hake. We don’t often eat it and over Easter you will find that this fish is quite expensive. At that time of the year I tend to buy frozen hake which is filleted and packaged at sea in most instances. The rest of the year, when the fish are in abundance, hake is quite reasonably priced.

Hake With Anchovy Butter, Olives And Caper Berries
Hake With Anchovy Butter, Olives And Caper Berries
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Hake with Anchovy Butter, Olives and Caper Berries


  • Salt to season
  • hake fillets
  • 15 g butter
  • 1 shallot sliced
  • 1 garlic clove crushed
  • 10 olives depipped
  • 10 caper berries
  • 10 g anchovy butter


  • salt the skin of the hake
  • heat the butter in a frying pan and sauté the shallot and the garlic
  • place the hake in the pan skin side down
  • when cooked turn, and add the olives and caper berries
  • serve with the anchovy butter

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0 thoughts on “Recipe For Hake With Anchovy Butter

  1. How weird, I made skate with capers last night and was going to do a post soon! This looks lovely with the anchovy butter – wish I´d thought of that!

  2. We are eating raw this month and I think this post sums up what I miss most. Fish, capers, anchovy butter… yum!

    1. that is such a marvelous this to do – and a good fish dish will be a great reward. Good luck with the raw food diet 🙂

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