Fried hake with herbs. Fresh herbs can now be easily purchased at any supermarket in growing pots and will last well on your windowsill if watered regularly. Heat the olive oil in a large heavy-based frying pan and add the hake fillets, skin side down. Add the rest of the butter to the frying pan and allow it to gently melt over moderate heat.
When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine.
Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what's available.
Place hake in a large resealable plastic bag along with the herb-oil mixture.
You can have Fried hake with herbs using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Fried hake with herbs
- Prepare 1 kg of cleaned hake.
- Prepare 3 spoons of Robertson fish spice.
- It's of Mixed herbs to taste.
- You need 2 spoons of Cooking oil.
- You need of Aromat to taste.
Seal bag and squish around to make sure fish is evenly coated. Let's Cook with Neven Maguire: Pan-fried hake with lemon & herb butter sauce Place the hake fillets onto a flat baking tray lined with parchment paper. In a large bowl combine the breadcrumbs, chopped herbs, lemon zest, grated parmesan and melted butter and mix well. Season lightly with salt and black pepper.
Fried hake with herbs instructions
- Defrost your fillet and season with your spices.
- Heat your oil and fry your fillet both side until cooked through and ready to serve.
- Enjoy.
Divide the herb topping between the four fillets. Once you've seasoned the hake, seal up each of the packet to ensure that they'll hold in heat. Parsley is a juicy, green-tasting herb that supports the delicate flavors of fish and seafood quite well. Parsley is also easy to grow indoors, so you can have fresh parsley on hand for brightening up seafood dishes all winter long. Parsley makes a great garnish sprinkled over the top of almost any fish, but some specific recipes to try include: Try this simple recipe with Fishbox, a subscription based Fish provider in Scotland.
