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    You are in: Home / Recipes / Cape Capensis, Baked With Herbs (Hake) Recipe
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    Cape Capensis, Baked With Herbs (Hake)

    Average Rating:

    3 Total Reviews

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    • on April 30, 2013

      We made this recipe recently with some adaptations:<br/>We cut it in half.<br/>Instead of butter, we used olive oil.<br/>We replaced the rice chex and potato flakes with [gluten free] panko - probably about half of what the recipe suggested.<br/>We mixed dry the ingredients as suggested, but put the oil, lemon juice, and fresh herbs [tarragon and thyme, we don't have basil yet here in April the northlands!] into a chopper to make a slurry of herby liquid, which we poured over the fish before topping with the dry mix.<br/>Instead of parsley, we used coarse chopped cilantro [again, what we had on hand].<br/>Definitely a keeper!

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    • on October 04, 2012

      One of the bests fish recipes I ever tested (and tasted). I didn't have all herbs so I used based and dill, turned out really great

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    • on October 25, 2008

      Very easy tasty recipe. We loved it and will make it again.Cut the recipe back to 12 oz of fish.Did not use any butter but sprayed them with "No Oil" mazola. Instead of the chex/potato flakes I used 4 tbsp of panko crumbs. They tool 20 minutes in the oven and were cooked through but lovely & moist Thanks Derf for posting

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    Nutritional Facts for Cape Capensis, Baked With Herbs (Hake)

    Serving Size: 1 (293 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 323.4
     
    Calories from Fat 89
    27%
    Total Fat 9.9 g
    15%
    Saturated Fat 5.4 g
    27%
    Cholesterol 120.2 mg
    40%
    Sodium 335.8 mg
    13%
    Total Carbohydrate 12.6 g
    4%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.5 g
    6%
    Protein 45.0 g
    90%

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