Pan-Fried Hake with Lemon & Herb Butter Sauce

Ingredients

•  4 Fishbox hake portions
•  1 tbsp olive oil
•  Salt & freshly ground black pepper
•  50g butter
•  ½ lemon, pips removed
•  1 tbsp chopped parsley or herbs of your choice
•  To serve, steamed broccoli and/or boiled new potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Warm your serving plates.
2.  Heat the olive oil in a large frying pan and add seasoned hake fillets, skin side down.
3.  Cook for around 2 mins until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet.
4.  Cook for another 2 mins until the skin is crisp.
5.  Turn the hake fillets over and cook for another 3-4 mins until cooked through. This will depend on the thickness of the fillets. The fish should be cooked when the fish is no longer translucent.
6.  Transfer the fish to warmed plates while you make the sauce.
7.  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 a squeeze of lemon juice and the herbs, swirling to combine.
8.  Season the sauce to taste.
9.  Spoon the sauce over the hake fillets and serve with steamed broccoli and/or boiled new potatoes.