Pan-fried Hake with Lemon and Herb Butter Sauce

D brought home a package of Hake from Costco several weeks ago. Yeah, Hake.  Have you heard of it?  I hadn't.

Turns out it is very similar to cod - meaning it is a light, flakey white fish. Even with all that info, I still needed to hit the internet for recipe ideas.  Apparently Hake is a common fish in Europe so it is fitting I found an Irish recipe that looked looked like it would be tasty.  Turns out it was even better than tasty, it was a-freaking-mazing! The lemony, herb-y flavor was so good.  D asked if there was another fillet for his to polish off.

This recipe is definitely going on the "To Make Again" list, which is good because Costco sells this stuff is a really big bag.

Pan-fried Hake with Lemon and Herb Butter Sauce

Source: Borda Bia (Irish Food Board)

Ingredients

• 2 - 6 oz hake skinless fillets (can also use cod, haddock or trout)
• 1-2 T olive oil (enough to cover the bottom of the pan)
• Salt and freshly ground pepper
• 2 T butter, cut into small pieces
• 1 T herb mix (I used Italian herb blend)
• 1-2 T lemon juice

Directions

• Season fillets with salt and pepper on both sides.
• Heat the olive oil in a large frying pan over medium heat.
• Carefully add the seasoned hake fillets to the pan.
• Cook for 3 minutes, or so, until the fillet is just beginning to crisp.
• Add 1 tablespoon of butter pieces to the pan around each fillet and cook for another couple of minutes until the fillet is crisp.
• Flip the fillets over and cook for another 3-4 minutes until done. (time is dependent on how thick the fillets are).
• Transfer to warmed plates while you make the sauce.
• Reduce heat to low. 
• Add the rest of the butter to the frying pan to melt.
• Once melted, add lemon juice and the herbs to the pan, scraping up any bits that hare stuck to the bottom the pan, 
• stirring with a spoon to combine.
• Season to taste.
• Spoon sauce over the fillets and serve.

Serving Suggestions

Steamed vegetables and white or brown rice

Steamed broccoli and sautéed new potatoes

Wilted collard greens

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