Enjoy a seasonal dish with this pan fried Hake recipe, complete with flavours of lemon and herbs.
- 4 x 160-180g Hake fillets
- 1 tbsp olive oil
- Salt & pepper
- 50g butter
- ½ lemon
- 1 tbsp of mixed herbs (parsley, chives and tarragon)
Heat your oil in a large pan. Meanwhile, season your hake with salt and pepper and add to the pan (skin side down). Cook for 2 minutes until the skin is crisping up, then add small knobs of butter to the pan and cook for a further minute.
Turn your fillets over and cook for a further 3-4 minutes (until cooked through thoroughly). Once cooked, transfer to a warmed plate whilst you make the sauce.
Add the remaining butter to the pan and allow it to melt slowly over a moderate heat. Once melted, add a squeeze of lemon juice and your chopped mixed herbs, stirring to combine.
Dish up your hake and spoon some of the sauce over the fillets. Serve with some steamed green vegetables and some baby new potatoes for the perfect summer taste.