Final Whistle: World Cup Recipe Series
Time flies! Here we are at the end of World Cup season, closing out our very last World Cup themed recipe. From the first match to the final whistle, we’ve been cooking our way through the tournament one country at a time, and it’s been a joy every step of the way. Safe to say we’ll all miss the energy (and the food).
And with that, Les Bleus are back in the World Cup final. They fought through a brutal knockout stage, grinding out results when it mattered most, with a squad built on speed, flair, and just the right amount of swagger. No surprise they’re here. This week’s recipe is our little tribute to that energy: bold, confident, and built to go the distance.
So to celebrate the triumph, our very last recipe brings you a traditional Hake Meunière, made with none other than I&J’s premium South African Cape Hake Fillets. Delicate, flaky fillets dusted in flour and pan-seared to golden perfection, then finished with a classic French butter sauce, bright lemon, and fresh parsley. Simple, elegant, and packed with flavor: the perfect way to send off this season’s series.
Traditional Hake Meunière – Featuring I&J Cape Hake
Ingredients (serves 4)
- 4 I&J South African Cape Hake Fillets, thawed if frozen
- ½ cup all-purpose flour
- Salt and freshly ground black pepper
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp capers (optional, but traditional in many versions)
- Lemon wedges, for serving
To Serve
- Buttered baby potatoes or mashed potatoes
- Steamed green beans or asparagus
- A crisp green salad.
Chef’s Tips
- Patting the hake dry helps achieve a beautifully crisp, golden crust.
- Don’t overcrowd the pan—cook in batches if needed.
- Brown the butter carefully; it should smell nutty, not burnt.
- Cape hake’s delicate, mild flavor pairs perfectly with the buttery lemon sauce, making it an excellent choice for this classic French dish.
Instructions
1. Prepare the fish
Pat the I&J South African Cape Hake Fillets dry with paper towels. Season both sides generously with salt and pepper.
2. Dredge
Place the flour on a plate and lightly coat each fillet, shaking off any excess.
3. Pan-fry
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
Cook the hake for 3–4 minutes per side, depending on thickness, until lightly golden and the fish flakes easily with a fork. Transfer to a warm serving platter.
4. Make the Meunière sauce
Reduce the heat to medium. Add the remaining butter to the same pan.
Cook until the butter foams and turns a light golden brown with a nutty aroma (about 2 minutes).
Remove from the heat and immediately stir in:
- Fresh lemon juice
- Chopped parsley
- Capers (if using)
5. Finish
Spoon the warm brown butter sauce generously over the hake.
Serve immediately with lemon wedges and your choice of potatoes and vegetables..
Bon appétit!
There you have it—a bittersweet end to World Cup season. Don’t forget to order your showstopping I&J Cape Hake fillets before the final whistle! For more information, visit our ‘Product Lines’ page or contact a Southstream team member. Thanks for cooking along with us this season. Until the next kickoff!
Ready to work with a team that gets it? Let’s talk.
