Hello everybody, it’s Drew, welcome to our recipe page. 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. For mine, I am going to make it a little bit tasty. 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 recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pan Roasted Hake with black butter sauce and seasonal veg is something that I have loved my whole life.

Wide Range of Saucepans, Frying Pans, Pots, Woks, Cookware Sets & More. Browse our great range of cookware. Enjoy a free UK delivery on eligible orders! 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.

To get started with this recipe, we must prepare a few components. You can have 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. Take 1 Hake fillet (aprox. 250g)
2. Make ready Butter
3. Prepare 1 Lemon
4. Take Fresh Parsley (small handful)
5. Take Seasonal vegetables (we're using 100g spinach here)
6. Prepare salt
7. Prepare cooking oil

Keep the pan on the heat. As soon as it melts, add the tomatoes, garlic and a pinch of salt and pepper. As the tomatoes cook down, add the wine. Let it bubble up and reduce down as the toms cook further.

Instructions 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.

As the tomatoes cook down, add the wine. Let it bubble up and reduce down as the toms cook further. Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Heat a large non-stick, ovenproof frying pan until searing hot. Add the oil and then add the hake fillets, skin side down.

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