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| Hake is a beautiful white fish that is similar to cod, although more subtle in flavour. The flesh may seem quite soft, although it does firm up when cooked. Most of our fished Hake goes to Spain, where it is extremely popular. Hake can be cooked in a number of ways; poached, added to fish stews and soups, deep fried (especially good in a tempura batter) or simply pan fried as with this recipe. |
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| Serves:
4
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| Preparation Time:
5 - 10 minutes |
| Cooking Time:
8 minutes |
| Ingredients: |
2 tbsp seasoned plain flour
2 tbsp lemon zest, finely grated
1/2 x 20 g pack fresh flat leaf parsley, chopped
4 small to medium hake fillets
2 tbsp olive oil |
| Method : |
1. Mix together the seasoned flour, lemon zest and parsley.
2. Pat onto the fish on both sides well, shaking off any excess.
3. Heat the oil in a large frying pan over a moderate heat.
4. Cook the fish for approximately 8 minutes turning halfway.
5. Drain on kitchen paper before serving with lemon wedges and seasonal vegetables. |
| Tip : |
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When buying Hake fillets look for a bright, clear, moist, glistening appearance. The surface of the fish should be smooth and even, without any gaps. |
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Eating Out In Essex