Pan-fried Hake with Lemon, Caper and Brown Butter

Prep Time: 5 mins

Cook Time: 15 minutes

Serves: 2

Ingredients:

2 tbsp Olive oil

2 Hake fillets, skin on

50g Butter

1 lemon, 1/2 zested and juiced, 1/2 to serve

2 tbsp Capers

Pinch Sea salt

Pinch Pepper

Chopped Parsley

Method:

1. Season Hake on the skin side with salt and pepper. For best results let sit in the fridge for a couple of hours and remove 30 minutes before cooking.
2. Heat a large pan with olive oil on high heat and place the hake skin side down.
3. Add half the butter and once the skin is nice and crispy, around 3-4 minutes
4. Carefully flip the hake over and add in the caper. Carefully use a spoon to pour the butter over top of the hake for 1 minute
5. Remove the hake a place onto a warm plate
6. Add the rest of the butter, lemon juice and zest, and parsley to the pan and allow to cook until butter turn brown, stirring continuously. 
7. Gently pour a little butter over the Hake and top with a sprinkle of parsley and a lemon wedge
8. Serve with roasted asparagus or veg of your choice.