Fish is one of the simplest and most rewarding foods you can cook.
Simply get some fish fillets, heat a tablespoon of olive oil in a pan, place the fish down in hot pan with oil and butter, let it three to four minutes, depending how thick the fillet is, after flipping it over and adding some extra butter into the pan, start basting with spooning the butter over the fish, infusing its flavour as it cooks.
A few more minutes and it should be done.
For this recipe I have used hake filets. This flaky white fish cooks up quickly and goes with so many different sides to make it the perfect seafood lovers meal.
One-pan dish like this is great, because it can deliver a big flavour punch with minimal washing up.
Ingredients:
4 x 150g hake fillets, skin on and boned
1 tbsp olive oil
Salt and freshly ground pepper
50g butter
juice of 1 lemon
1 tbsp chopped parsley
Method
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 2-4 cubes of butter (10-20gr) 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
TIPS:
1. I’m using white fish, but of course you could make it with salmon or prawns.
2. Next time you are shopping look in the fish cases and get some red snapper fillets with the skin still on and pan fry the snapper for a simple and delightful light dinner. Red Snapper sautés
3. These recipes are so simple, yet so utterly delicious. Done in five or six minutes. Give them a try you’ll see how easy and simple fish can be, hopefully, these recipes will give you the confidence to cook fish dinners more often.
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