Classic & Familiar

Pan-Fried Cape Hake

Recipe and Food Photography by Sifo The Cooking Husband

Ingredients

  • 200 g I&J Deep Water Hake Fillets, skin on and deboned
  • Salt and pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic salt
  • 1/2 cup chopped spring onion
  • 60 g butter
  • 1/2 lemon, pips removed
  • 2 tablespoons chopped parsley
  • 1/2 cup frozen peas
  • 1 cup mushrooms
  • 250 g egg noodles

Method

  • In a frying pan, heat a small amount of butter, add spring onions and mushrooms, cook until soft stirring in between.
  • Add frozen peas and stir.
  • Season with paprika, garlic salt, salt & pepper. Add noodles and mix, and cook for 3 – 5 minutes. Keep the stir-fry aside.
  • Season Cape Hake Fillets with salt and pepper.
  • Heat the butter in a large frying pan and add the seasoned Cape Hake fillets, skin side down.
  • Cook for 2 – 3 minutes until the skin is just beginning to crisp, then add a little amount of butter to the pan around each Cape Hake fillet and cook for another minute until the skin is crisp.
  • Turn the Cape Hake fillets over and cook for another 4 minutes until cooked through. Transfer to a plate.
  • Add 30 g of 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 parsley, stirring to combine.
  • Season with salt and pepper to taste. Spoon this sauce over the Cape Hake fillets and serve with the noodle stir-fry.

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