In pursuit of the perfect dinner plate companion for our five-star Semillon 2014, we dreamt up our own creation. It’s not only easy and super-quick to make, but in our humble opinion, as lip-smackingly moreish as the wine that inspired it.

Serves: 4

Skill level: Easy

Cooking Time: 15 minutes


  • 4 x 200 gram fresh hake fillets, skin on and deboned
  • Olive oil for frying fillets
  • Salt & freshly ground pepper for seasoning fillets
  • 80 grams butter
  • 1 lime
  • ½ teaspoon of crushed garlic
  • 100 ml of white wine (Uitsig’s Semillon 2014 is best)
  • 2-3 tablespoons of chopped, fresh herbs (we used chives, sage, origanum and thyme)


Heat the olive oil in a large frying pan and add the salt and pepper seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add half the butter and sprinkle half of the herbs around each hake fillet. Cook for another couple of minutes until the skin is crisp.

Turn the hake fillets over and cook for a further 3-5 minutes until cooked through. Transfer to warmed plates while you make the sauce.

Now add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add the white wine, the rest of your herbs, and the freshly squeezed juice of one lime. Simmer for about 5 minutes, adding the garlic after the sauce has reduced a little. Spoon over the hake fillets and serve with steamed long-stem broccoli, sautéed new potatoes, or courgette noodles.

The lime and subtle flavours from the herbs (particularly the chives and sage) really work well with Uitsig’s Semillon 2014 – beautifully opening up the ripe citrus on the palate and bringing those notes of candied marmalade and lime to the fore.