Hake Fillet with Lemon Herb Crust

The Good Fish Shops

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CARRIGALINE SHOP

Carrigaline Industrial Estate, Crosshaven Road, Phone: 021 4373917

Monday-Wednesday: 9.00-5.30                Thursday-Friday: 9.00-6.00 Saturday 9.00-3.30

DOUGLAS COURT SHOP

Douglas Court Shopping Centre, Phone: 021 4365878

Monday-Wednesday: 9.00-6.00                Thursday: 9.00-7.00 Friday: 9.00-8.00 Saturday 9.00-6.00

BALLINCOLLIG SHOP

Main Street, Ballincollig, Phone: 021 4878730

Monday-Wednesday: 9.00-5.30                Thursday-Friday: 9.00-6.00 Saturday 9.00-3.30

KINSALE SHOP

Market Place, Kinsale, Phone: 021 4777443

Monday-Friday: 9.00-6.00 Saturday 9.00-3.30

Try this Hake Recipe!

Pan-fried Hake with Lemon Butter Sauce 

Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives and tarragon or chervil depending on what’s available. 

Serves 4 

 

 

Ingredients

• 4 x 175g hake fillets, skin on and boned
• 1 tablesp. olive oil
• 50g butter
• 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
• ½ lemon, pips removed
• Salt and freshly ground pepper

To Cook

Method

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a minute or two until the skin is just beginning to crisp, then add little knob of butter to the pan around each hake fillet and cook for another couple of minutes 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 a moderate heat. Then quickly add the herbs and a squeeze of lemon juice, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and add broccoli and some sauté new potatoes.Serving Suggestions Steamed broccoli and sauté new potatoes

Tips Above all be careful not to overcook the fish.  To check, gently prod the thickest part of the fish with a small knife.  If it is cooked, the flesh will look opaque and the flakes will separate easily.  If it isn’t done yet, it will still have the translucent look for raw fish.

Other fish you could use: Whiting, haddock or trout fillets