Hake is one of my favourites kinds of white fish, it's seriously underrated! A healthy fish dinner in just 45 minutes. The hake pairs perfectly with smokey paprika baked potatoes and sweet carrot puree.
Total Cooking Time;
45 Minutes
Ingredients (Serves 2)
2 Hake fillets (I buy these)
8 Baby potatoes
2 tsp Smoked paprika
6 tbsp Olive oil
1 Handful flat leaf parsley
60g Samphire
For the carrot puree;
3 Medium carrots (peeled and very finely chopped)
100ml Boiling water
25g Unsalted butter
Squeeze lemon juice
Method
1. Pre-heat the oven to 180 degrees (fan) and heat 4 tbsp of olive oil in a baking dish.
2. Par boil the potatoes for 4 minutes, drain and add to the hot oil making sure they are fully coated in the oil.
3. Season the potatoes with salt & pepper and add the smoked paprika, toss to coat.
4. Bake for 30 minutes, turning the potatoes every 10 minutes.
5. Add the water, unsalted butter and carrots to a pan. Initially put on a high heat and put the lid on to create some steam, then take down to a medium heat to cook. This should take around 5 minutes, there should be little water left in the pan. Transfer the carrots and any water from the pan into a food processor and blend until smooth. Keep aside to reheat when the fish is ready.
6. Heat 2 tbsp of olive oil in a frying pan and season the hake fillets with salt. Meanwhile put the samphire in boiling, salted water.
7. Fry the hake skin side down for 3-4 minutes. Then turn onto the flesh side and cook for a further minute.
8. Drain the samphire, add back to the pan and add a little butter.
9. Serve with the carrot puree, potatoes and a squeeze of lemon juice.