Pan-fried Hake with Lemon and Herb Butter Sauce

Ingredients

• Hake Fillets

  Raw, Wild Caught - Kirkland Signature

  1 fillet or 180g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Butter

  Unsalted

  1 tbsp or 14g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Allspice

  Spices, ground

  100g

Directions

1. Method Copy Text Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for 1-2 minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another minute 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. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes. Serving Suggestions Steamed broccoli and sauté baby potatoes.