Hake is one of the most sustainable fish readily available in the UK. This is a lovely time of year to eat fresh fish, when the sunny days mean we can hopefully get out in the garden and enjoy meals that perhaps we wouldn’t cook over the winter months. This Hake fillet with lemon and parsley butter and new potato stir fry recipe combines a beautiful, white, flaky and sustainable fish with a very tasty potato stir fry with crispy bacon bits, onions and peas.
You can of course use any type of fish for this dish. I have used Hake as it’s absolutely delicious with a soft, flaky texture but is very meaty and substantial. It’s a great alternative to the more common white fish such as Cod and Haddock.
This recipe serves 2 but just multiply the portions accordingly for more people. Preparation time 15 minutes, cooking time 15 minutes.
Hake Fillet with Lemon and Herb Butter and New Potato Stir Fry – what you need:
Hake Fillet x2. Ensure skin side has been descaled or remove skin completely if you prefer.
New Potatoes – approx 5 medium sized per person. Cut into halves or bitesize chunks.
Onion x1 – finely chopped.
Smoked back bacon x4 rashers – roughly cut into small pieces.
Peas x1 cup – you can use frozen peas and add straight to the pan.
Fresh lemon x1.
Butter x50g.
Fresh parsley – about a handful, finely chopped.
Olive oil.
Sea salt and black pepper.
Medium non-stick frying pan for the fish.
Large non-stick frying pan or wok for the potato stir fry.
Medium saucepan to boil the potatoes.
Hake Fillet with Lemon and Herb Butter and New Potato Stir Fry – what you need to do:
1. Firstly boil the potatoes until they are cooked through. Add the potatoes to the saucepan with a pinch of salt and boil for 10-15 minutes until cooked but still firm.
2. Meanwhile, add a drizzle of olive oil to the large frying pan or wok over a medium/high heat and add the bacon and onions with a pinch of seal salt and black pepper. Cook on a medium heat for 5 minutes until the onions start to brown and the bacon starts to crisp up. Turn the heat down to low.
3. Once the potatoes are cooked, add them to the pan with the bacon and onions, together with another drizzle of olive oil, stir and cook on a medium/high heat for approx 5 minutes until they start to turn crisp and golden. Add the peas, stir and cook for a further 5 minutes until cooked through and the potatoes, bacon and onions are all crispy.
4. Once you’ve added the peas to the other pan, heat the medium frying pan on medium heat and add a drizzle of olive oil. Season the Hake fillets with a pinch of salt and black pepper on the skin side. Once the oil is hot, add the Hake fillets skin side down and hold in place with a spatular to stop the fish from curling up. Season the top of the fish with more salt and black pepper and cook for 2-3 minutes each side, depending on how thick your fish fillets are. The fish should be firm to the touch – cut open and check if you are unsure if it’s cooked through.
5. Once the fish is cooked, turn off the pan and whilst it’s still hot add the butter and parsley and then squeeze the juice of the lemon into the pan. Baste the fish with the lemon and parsley butter using a spoon. Serve the potato stir fry with the fish on top (flesh side up) and pour the lemon and parsley butter over the top.
There you have it – delicious, soft and flaky Hake Fillet with Lemon and Parsley Butter and New Potato Stir Fry.
I hope you enjoy this recipe. As always, your comments are most welcome so please get in touch in the comments section below or through Facebook, Twitter, Instagram or at thefoodbeaver.com
The Food Beaver.