Seasonal Recipes
Hake fillet with caramelized Garlic and Hot Paprika
Ingredients
Serves 2
4 x tbsp Light and mild Olive Oil (don't use it all at once!)
2 x 280g hake fillets, descaled and pinned
black pepper and sea salt
1 x clove of Garlic or smoked Garlic, finely sliced
Juice of half a lemon
Handful of flat leaf parsley, finely chopped
A pinch of Hot Paprika
Method
1. Add 1 - 2tbsp of olive oil to your frying pan and heat until very hot.
2. Season the Hake fillets with seasalt, freshly ground black pepper and the hot paprika.
3. Lay the fish in the pan skin side down and fry for a minuet 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 minuets 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.
