Duke Sauvignon Blanc

Hake and bacon kebabs with lemon & basil

Sauvignon Blanc

Serves 4

Chef Mariza de Jager


  • 4 hake fillets
  • 250g thin rashers smoked streaky bacon
  • 16 large basil leaves
  • 3 Tbsp olive oil
  • 3 sprigs of Thyme
  • 50g butter
  • Zest and juice of 1 lemon


  1. Cut fish into 16 large chunks.
  2. Cut bacon strips in Half.
  3. Wrap a basil leaf and bacon strip around the fish and secure on a skewer.
  4. Repeat with all the fish chunks.
  5. Heat oil in frying pan, add thyme and allow to infuse the oil. Add skewers and cook on all sides until bacon is nicely browned – the fish will now be cooked through.
  6. Add butter, lemon zest and juice to the pan with a good grind of black pepper.

Serve with fresh garden peas and a glass of DUKE Sauvignon Blanc.