Serves 4

15ml (1 tablespoon) olive oil
30ml (2 tablespoons) butter
780g(2 fillets) fresh hake
30ml (2 tablespoons) white flour
15ml (1 tablespoon) lemon juice
Salt and freshly ground black pepper

Preserved Lemon & Truffle Aioli

1 heaped tablespoon preserved lemon, finely diced
45ml (3 tablespoons) Stonebarn Truffle Aioli (Imported by The Truffle Lady SA)
30ml (2 tablespoons) olive oil
15ml (1 tablespoon) lemon juice
A generous handful flat leaf parsley, roughly chopped
Salt and freshly ground black pepper

For the Truffle Aioli, combine the preserved lemon and Truffle Aioli in a small mixing bowl.  Add the olive oil, lemon juice and chopped parsley. Season to taste then chill until ready to serve.

Place the flour in a large, shallow plate. Season well with salt and black pepper. Coat the fish in the seasoned flour, shaking off the excess.

In a heavy-based pan, heat the oil and butter together until bubbling. Lay the fish in the hot oil, skin side down. Cook over a medium-high heat for 3-4 minutes, depending on the thickness of the fillet.  
Turn carefully and cook until golden, about 3 minutes. Add the lemon juice and swirl to coat the fish. Scatter with chopped parsley and serve with Truffle Aioli.