This pan fried Hake with crispy sweet garlic and olive oil is a very tasty dish. It is very easy to prepare and is cooked in under ten minutes making it a perfect supper after a busy day.
Hake is a deep-sea member of the cod family. It has a pleasant mild flavour and a firm flaked texture when cooked. It is becoming an increasingly popular fish in the UK – in Spain and Portugal it has long been a firm favourite. Interestingly it is the UK where much hake is caught but generally exported to Spain, Portugal and Italy. The meat works well with stronger flavours popular in these regions such as tomatoes, garlic, chorizo and paprika. Hake is suitable for grilling, frying and baking in the oven.
Preparation time for this dish is a speedy 5 minutes and allow about 7 minutes for cooking time. The ingredient quantities below are to serve 2 people.
Ingredients For Pan Fried Hake
4 x 100g hake steaks from Walter Purkis & Sons
2tbsp olive oil
4 cloves garlic, very finely sliced
2tbsp extra virgin olive oil
Large handful of fresh flat leaf parsley chopped
Cooking Method For Pan Fried Hake
Remove fish portions from packaging and pat dry with a kitchen towel.
Use a frying pan with a solid base heat the olive oil until just starting to smoke.
Season the steaks with a light sprinkling of sea salt and black pepper.
Lay the fish in the pan and fry for 1-2 minutes on one side. Add the finely chopped garlic. Turn down to a medium heat.
When the garlic is golden brown turn the fish and cook for 3 minutes on the other side. Make sure the garlic doesn’t burn. Remove the fish from the pan to a serving plate and reserve in a warm place.
Remove the heat from the pan and add in the extra virgin olive oil along with a good pinch of some chunky sea salt. Gently stir in with the garlic and any juices left in the pan. Add the juice of the lemon, then the chopped parsley and combine.
Spoon the garlic and juices from the pan over the top of the hake and serve right away.
This recipe comes from Fish is the Dish give them a visit for more fishy recipes