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Samways Fish Merchants and International Transporters Ltd. Supplying Quality Fresh Fish Around Europe.

Seasonal Recipes

Hake fillet with Caramelized Garlic and Hot Paprika

Ingredients

All our Hake is Static Gil-netted, that means that the net it is caught in is not trawled along the sea bed.

Serves 2
4 x tbsp Extra Virgin Olive Oil
2 x 280g Hake fillets - descaled and pinned
Maldon Salt
Black Pepper
1 x clove of Garlic - finely sliced
Juice of half a Lemon
Handful of Flatleaf Parsley - finely chopped
A pinch of Hot Paprika

Method

1. Add 1 - 2tbsp of olive oil to your frying pan and heat until hot.
2. Season the Hake fillets with sea salt, freshly ground black pepper and the hot paprika.
3. Lay the fish in the pan skin side down and fry for a minute or two, and then add the garlic. Keep frying until the garlic is golden brown with a sweet flavour, turn down the heat.
4. Turn the fish after 3 minutes and cook it on the other side. Make sure the garlic does not burn. Remove the fish from the pan, to a serving dish.
5. With the pan off the heat, add a good splash of your olive oil and a pinch of sea salt to the garlic juices left in the pan. The residual heat of the pan will be sufficient to warm it all through, there is no need to put it back on the flame.
6. Add a good squeeze of lemon juice, then add the parsley, give it all a good stir, then serve immediately with seasonal vegetables.

Hake fillet with Caramelized Garlic and Hot Paprika