Pan-fried Hake with Lemon & Herb Butter Sauce

Hake is a fish native to the waters around Cornwall. With its white flakey flesh, pan-fried Hake makes a great alternative to the more traditional Cod. This hake recipe idea is served with a side of mixed vegetables.

Ingredients:

• 4 Cornish hake fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 lemon, sliced
• 2 cloves of garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 tablespoons butter

For the roasted vegetables:

• 2 cups mixed vegetables (such as carrots, bell peppers, courgette & cherry tomatoes), chopped
• 2 tablespoons olive oil
• Salt & pepper, to taste
• 1 teaspoon dried oregano

Pan Fried Hake

Method:

1. Preheat the oven to 400°F (200°C).
2. In a baking dish, place the mixed vegetables. Drizzle them with olive oil & season with salt, pepper & dried oregano. Toss to coat the vegetables evenly. Roast them in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelised.
3. While the vegetables are roasting, prepare the hake fillets. Pat them dry with paper towels & season with salt and pepper on both sides.
4. Use a large skillet, heat olive oil over medium-high heat. Add the hake fillets, skin side down, & cook for about 3-4 minutes until the skin is crispy and golden brown. Flip the fillets & cook for an additional 2 minutes. Remove the fillets from the skillet and set them aside.
5. In the same skillet, reduce the heat to medium. Add minced garlic and cook for about 1 minute until fragrant. Add the butter, lemon slices, fresh parsley & thyme leaves to the skillet. Stir them together to combine.
6. Return the hake fillets to the skillet, placing them on top of the lemon slices and herbs. Spoon the butter mixture over the fillets.
7. Transfer the skillet to the oven & bake for about 8-10 minutes, or until the hake fillets are cooked through and easily flake with a fork.
8. Serve the Cornish hake fillets on a plate with roasted vegetables on the side. Drizzle any remaining butter sauce from the skillet over the fish. Garnish with additional fresh herbs if desired.