- 3 tbsp softened butter
- 3 tbsp capers, chopped
- ¼ tsp salt
- 450g sugar snap peas
- 3 thin slices of lemon
- 4 hake fillets (140g each)
- basil, to garnish
- Combine 3 tbsp each softened butter and capers, chopped, and ¼ tsp salt.
- Divide 450g sugar snap peas among 4 large sheets tinfoil; sprinkle each with a pinch of salt and top with 3 thin slices of lemon. Top peas with 4 fillets hake (140g each). Sprinkle each fillet with a pinch of salt and dot with caper butter.
- Fold and crimp foil edges to seal tightly. Grill, covered, on medium for 12 minutes.
- Garnish with basil.
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