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Pan Roasted Hake with black butter sauce and seasonal veg
Pan Roasted Hake with black butter sauce and seasonal veg

Before you jump to Pan Roasted Hake with black butter sauce and seasonal veg recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Treats.

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While searching for a convenient wholesome snack, do not forget about yogurt. The truth is, lots of people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. You cannot beat yogurt any time it comes to a wholesome snack though. Along with calcium, it’s a good supply of protein and vitamin B. Easily digestible, yogurt can also help your digestive system work appropriately depending upon the culture used to create it. Yogurt combines perfectly with nuts as well as seeds. This minimizes your sugar intake without reducing the taste of your snack.

You don’t have to look far to discover a wide range of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to pan roasted hake with black butter sauce and seasonal veg recipe. You can cook pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Take 1 Hake fillet (aprox. 250g)
  2. Take Butter
  3. Use 1 Lemon
  4. Provide Fresh Parsley (small handful)
  5. Provide Seasonal vegetables (we're using 100g spinach here)
  6. You need salt
  7. Get cooking oil
Instructions to make Pan Roasted Hake with black butter sauce and seasonal veg:
  1. Preheat oven to highest heat.
  2. Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down.
  3. Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
  4. Put the spinach on to steam - keep an eye on it; it should be gently wilted.
  5. Roughly chop the parsley.
  6. Flip the fish skin side up and place in the oven for a further 4 minutes.
  7. Turn off oven. Carefully remove the pan and place back on the hob. Remove the fish and place on a plate. Return plated fish to oven for 1 minute to keep warm.
  8. Add a good chunk of butter to the pan and melt it. When it smells nutty, squeeze in the lemon and add the chopped parsley.
  9. Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.

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