For the herb crusted fish:
200 Grams 4 Hake fillets (Deboned & skinless)
Salt and pepper
1 cup Panko breadcrumbs
4 Tablespoons Olive oil
2 Tablespoons Chopped fresh coriander
1/2 Lemon (Zested & juiced)
Pinch chilli flakes
For the pilaf:
2 Tablespoons Oil
1 Teaspoons Black mustard seeds
1 Chopped Onion
1 Stem Curry Leaves
1 Teaspoon Turmeric
1 cup Spekko Basmati rice
1 cup Nederburg Winemaster's Reserve Chardonnay
2 cups Vegetable stock
2 Teaspoon Salt
For the pilaf, Heat oil in a pan, then add mustard seeds until they begin to pop.
Add onion and curry leaves the sauté until softened.
Add turmeric, rice and salt then stir to coat. Add the wine, then allow to reduce.
Add stock, cover with a lid, turn down to a simmer, then leave to cook for 15 minutes.
Turn off the heat and leave to stand for another 10 minutes.
Fluff up with a fork before serving.
For the fish, preheat oven to 200C
Mix together breadcrumbs, olive oil, coriander, lemon zest and chilli flakes.
Sprinkle crumbs onto the fish, then bake for 15 minutes or until the fish is cooked through and the crust is golden.
Serve with extra lemon wedges.