Level up your fish dish skills with this pan-fried hake with lemon parsley butter sauce recipe. Packed with flavour and texture, this recipe will have you smacking your lips together with delight. This pan-fried hake recipe will guide you on how to get the hake’s skin crispy on the outside while the fish on the inside remains butter soft.
The best part is that this recipe comes together in just over thirty minutes. To add some zest and flavour to the pan-fried hake, this recipe includes half a lemon and a tablespoon of chopped parsley.
Some weekdays it feels as if there is just not enough hours in the day. This dish is perfect for those evenings when you are short on time as you can whip this fish dish together in about half an hour.
Serve the pan-fried hake with steamed broccoli or other veggies of your choice. Let us know in the comments of this recipe if you have tried this fish dish.
Pan-fried hake with lemon parsley butter sauce recipe
Course: MainCuisine: GlobalDifficulty: Easy
12
servings
10
minutes
15
minutes
25
minutes
Ingredients
4 x 150g hake fillets, skin on and boned
1 tablespoon olive oil
salt and freshly ground pepper
50 g butter
½ lemon, pips removed
1 tablespoon chopped parsley
Method
- Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another minute until the skin is crisp.
- Turn the hake fillets over and cook for another 3 – 4 minutes until cooked through.
This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce. - Add the rest of the butter to the frying pan and allow it to gently melt over moderate heat. When it has melted, add a squeeze of lemon juice and the chopped parsley, swirling to combine. Season to taste.
- Spoon this sauce over the hake fillets and serve with steamed broccoli.
Notes
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from The South African https://ift.tt/30kcQC3