Pan Roasted Hake with black butter sauce and seasonal veg
Pan Roasted Hake with black butter sauce and seasonal veg

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, pan roasted hake with black butter sauce and seasonal veg. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Pan Roasted Hake with black butter sauce and seasonal veg is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Pan Roasted Hake with black butter sauce and seasonal veg is something that I have loved my whole life.

Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down. See great recipes for Pan-fried fish with creamed spinach too!. Heat a heavy skillet over medium on the stove.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Make ready 1 Hake fillet (aprox. 250g)
  2. Get Butter
  3. Get 1 Lemon
  4. Get Fresh Parsley (small handful)
  5. Get Seasonal vegetables (we're using 100g spinach here)
  6. Take salt
  7. Prepare cooking oil

For the roasted carrots: Remove the tops and peel the carrots. Place them whole in a wide, thick-base pan. Add the butter, thyme and Maldon salt and cover with the water/vegetable stock. Simmer on a stovetop over medium heat.

Steps to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Preheat oven to highest heat.
  2. Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down.
  3. Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
  4. Put the spinach on to steam - keep an eye on it; it should be gently wilted.
  5. Roughly chop the parsley.
  6. Flip the fish skin side up and place in the oven for a further 4 minutes.
  7. Turn off oven. Carefully remove the pan and place back on the hob. Remove the fish and place on a plate. Return plated fish to oven for 1 minute to keep warm.
  8. Add a good chunk of butter to the pan and melt it. When it smells nutty, squeeze in the lemon and add the chopped parsley.
  9. Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.

Season them and on top, place the hake. See recipes for Almu's fish and chips. Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. To make the sauce, reduce the heat and add the butter to the same frying pan as used for the fish. Add the capers and parsley and remove from heat.

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