Panfried hake fillets on a bed of spring greens
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- Abigail Donnelly
- 4
- Easy
- Carb Conscious Dairy free Pescatarian
- 15 minutes
- 25 minutes
- Woolworths Limestone Hill Unwooded Chardonnay 2008
- Buy Ingredients Here
Ingredients
- 2 T olive oil
- 150 g butter
- 1 kg hake, filleted
- 1 x 200 g punnet hand-shelled peas, blanched
- 1 x 200 g punnet asparagus, blanched
- 1 x 140 g punnet mangetout, blanched
- 1 x 140 g punnet broad beans, blanched
- 1 clove garlic, sliced
- ¼ cup chopped mint
- smoked sea salt
Cooking Instructions
Place a pan over a high heat and add the olive oil and 50 g of the butter.
Once hot, place the hake fillets skin side down and cook for a minute or two, then flip and sear the flesh side until cooked through but still moist.
Arrange the peas, asparagus, mangetout and broad beans on a large platter and top with the warm hake fillets.
In a separate saucepan, add the remaining butter, the garlic, lemon juice and zest and the mint, and melt until the butter bubbles and almost caramelizes.
Drizzle over the fish and serve with a scattering of smoked sea salt.
TASTE’s take:
Hake fillets are so accessible and affordable, not to mention packed with flavour. Pan-fried on a high heat, the skin becomes wonderfully crispy and the flesh delicate and soft. This is a simple, always-pleasing dish, perfect for enjoying with friends.
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