Pan-fried hake fillets with greens
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 15 minutes |
Ingredients
- olive oil, to drizzle
- 200 g butter, softened
- 1 kg hake fillets
- 140g fresh peas
- 340 g asparagus spears, blanched
- 150 g mangetout, blanched
- 120 g broad beans
- 4 cloves garlic, finely chopped
- mint, for garnishing
- sea salt, for rubbing
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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.
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