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Lemon-Butter Hake with Green Beans and Courgettes

Flaky hake baked with lemon, herbs, green beans and courgettes for a fresh, quick lower-carbohydrate supper.

Clear steps Everyday ingredients Made for sharing
Lemon-Butter Hake with Green Beans and CourgettesFrom our kitchen
Preparation15 minutes
Cooking20 minutes
ServesServes 4
UpdatedJuly 20, 2026

Hake is widely available in South Africa and cooks quickly, making it useful for weeknight dinners. Roasting the vegetables briefly before adding the fish helps everything finish together.

Useful swaps

Use another firm white fish if hake is unavailable. Broccoli or asparagus can replace the green beans.

Food safety

Thaw frozen fish in the refrigerator, not at room temperature. Cook until opaque and easy to flake, and refrigerate leftovers promptly for no more than two days.

Dietary note

People following medically prescribed diets should use guidance tailored to their needs. Contains fish, milk and mustard.

Cook with confidence

Method

  1. 01

    Heat the oven to 200°C. Pat the hake dry with kitchen paper and check carefully for any bones.

  2. 02

    Place the green beans and courgettes in a large baking dish. Toss with olive oil, half the salt and black pepper. Roast for 8 minutes.

  3. 03

    Mix the butter, lemon zest and juice, garlic, parsley and mustard.

  4. 04

    Move the vegetables aside and place the hake in the dish. Season with the remaining salt and spread the lemon butter over the fillets.

  5. 05

    Bake for 10–12 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.

  6. 06

    Spoon the pan juices over the fish and vegetables before serving.

A useful reminder

Make it work for your table.

Use the serving suggestions and swaps in the recipe as flexible ideas. Allergies, pregnancy and medical dietary needs may require advice tailored by a qualified professional.