1/3 lb. (0.15Kg) all-purpose flour
ground black pepper
1 lb. (0.50Kg) hake fish fillets, skinless fillet
4 tablespoons Olive oil
1 cup (0.2L) White wine
turmeric
lemon juice
a large caper
2 segmented lemon
lean slices of lemons
a bunch of tarragon, leaves picked, stems discarded

Season the flour generously with salt and freshly ground pepper. After that, cut the hake skinless fillet into 4 segments. Coat the hake fillets in the seasoned flour. Heat up 3 tablespoons of olive oil in a frying pan. Cook the hake fillets for 5 minutes. Remove the hake from the pan and keep warm. Then add the white wine, turmeric, lemon juice and capers on it. Cook quickly for about 3 minutes.

Flavor with salt and freshly ground pepper. Add preserved lemon slices. Let it cook for around 2 minutes. Put in the tarragon and left over olive oil. Serve the Hake fillet with Lemon Sauce.

Submitted by: Seawork Fish Processor Ltd