Hake with vegetables

By Drum Digital
15 October 2012

Take a break from meat. A have a little fish with healthy veggies.

Serves 6

Preparation time: 10 min

Cooking time: 45 min

700 g baby potatoes

350 g mini onions, peeled

45 ml (3 T) butter

3 garlic cloves, crushed

15 ml (1 T) lemon juice

6 hake fillets

flour seasoned with salt and pepper, for dusting

30 ml (2 T) butter

50 g sugar snaps

250 g cherry tomatoes

80 ml (? c) sour cream

1        Place the potatoes in a pot of cold water, bring to the boil and cook for 20 minutes. Add the onions in the final 10 minutes. Melt the butter and mix with the garlic and lemon juice. Set aside.

2        Lightly dust the hake with seasoned flour. Heat the butter in a large pan and cook the fish, skin side up, over medium heat for 3 minutes each side. Remove the pan from the heat and leave the fish to continue cooking in the the pan for 2 minutes.

3        Heat the butter in another pan and when sizzling fry the sugar snaps until soft, Add the tomatoes to warm through, season and stir in with the potatoes and onions.

4        Spoon the vegetables on plates, drizzle with some garlic butter mix and sour cream, place the fish on top and serve.

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