4 (white) Hake fillets
30 ml melted butter
15 ml prepared wholegrain mustard
fresh thyme leaves
Mix the butter and mustard. Season with salt.
Place the hake fillets, skin side down, on a buttered baking tray.
Brush with the mustard butter.
Sprinkle with the thyme leaves.
Place under a pre-heated grill for about 10 minutes, or until cooked.
Serve with pan-fried potato slices, chopped red salad onions, micro greens and lime wedges.