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Recipes

Pan-fried hake with herb butter and mushy peas

This fresh and fragrant dish is as easy as a flash in the pan, and the addition of herb-and-garlic butter takes things up a notch.

Serves: 4

Ingredients

200g butter
4 tbsp chopped, flat-leaff parsley, chopped parsley
2 cloves garlic, chopped garlic
sea salt and black pepper, to season
400g frozen peas
6 mint leaves
4 x 200g portions hake
2 tbsp (30ml) olive oil

Method

Soften 150g of butter and mix in the flat-leaf parsley, garlic and salt. Spoon into the middle of a piece of cling wrap and roll into a log shape. Twist the sides to secure and place in the fridge to set. Boil the peas for 3-4 minutes until cooked, drain and add to a small saucepan with the remaining butter and the mint. Remove from heat when coated and blend in a food processor until smooth. Rub the fish with olive oil and sprinkle the skin with salt, then pan fry. Place skin-side down in a hot non-stick pan and leave for four minutes until the skin is crispy. Flip each piece over and continue to cook for a further 3-4 minutes until cooked through. Serve hot with a slice of parsley-and-herb butter and minted mushy peas. Tip: complement this lovely dish with a glass of white wine.

 

Recipe by Hannah Lewry, courtesy City Press iMagazine.

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