Pan fried hake fillet with capers and lemon sauce.
The main protagonist of this dish, is the fish and it will be ready in no time at all. The side however, although does take a bit of cooking time in the oven. But the star is the pan fried hake.
And if you want to make it quick and serve it with something else, quicker to make in the side that’s fine too. A salad maybe, or some cooked rice, even dropped on a piece of nice bread or toast.
We should really eat more hake. See here why – http://goo.gl/mn1jRN
Below you have the short video of this dish. The ingredients list you’ll find below.
- - 2 hake fillets (250g) or other white fish, such as cod, haddock, bass...
- - 25 ml olive oil
- - 25 g butter
- - 1 teaspoon salted capers
- - 1/2 small lemon or two spoons of lemon juice
- - salt and pepper
- - spring garlic (optional)
- For the roasted sweet potatoes and celeriac:
- - 1 sweet potato
- - 1/2 large celeriac
- - 25 ml olive oil
- - salt, pepper, thyme, rosemary
In just a few words so I don’t bore anyone here, the cooking method. Heat the oven to 200C.
Clean the celeriac and potato, cut into large chip size pieces. Season with salt and pepper. Coat with olive oil and sprinkle with chopped thyme and rosemary. Roast in the oven for about 40 minutes until soft in the middle and crispy on the outside.
As for the pan fried hake it’s quite simple again. Get the oil got into a frying pan. Add the fish, and some butter for taste and it will also give the fish a nice colour. Season with salt and pepper.
If the fish fillets are thin, 2 minutes on each side is enough cooking time. Add a teaspoon of salted capers (from brine not vinegar jars), and elevate the taste with some lemon juice.
The chopped spring garlic gives the dish a nice but not to strong aroma, and just at the end the fresh parsley offers another bit of colour and taste.
Enjoy this one!
Other similar recipes:
- Oven roasted hake with tomatoes, preserved lemons and shallots.
- Grilled sardines recipe with a simple gremolata.
- Mediterranean sea bass with chili pesto.