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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pan roasted hake with black butter sauce and seasonal veg. It is one of my favorites food recipes. This time, I will 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 recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. Pan Roasted Hake with black butter sauce and seasonal veg is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this recipe, we have to first 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 that.

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

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