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

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, pan roasted hake with black butter sauce and seasonal veg. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pan Roasted Hake with black butter sauce and seasonal veg is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Pan Roasted Hake with black butter sauce and seasonal veg is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you can achieve 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. Make ready Butter
  3. Make ready 1 Lemon
  4. Get Fresh Parsley (small handful)
  5. Get Seasonal vegetables (we're using 100g spinach here)
  6. Prepare salt
  7. Make ready 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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