Recipes - Hake

General Cooking Times (minutes)

170g/6oz Portions	Grill	Shallow Fry	Poach	Bake	Steam	Microwave	Deep Fry
Steaks	13	8	7	20	15	2	-

Hake with Crisp Sweet Garlic and Good Olive Oil (Serves 2)

Olive Oil
6 Hake Steaks
Sea Salt and freshly ground black pepper
2 cloves of garlic, very finely sliced
Good extra virgin olive oil
Juice of ½ a lemon
Handful of fresh flat – leaf parsley, finely chopped

Get a heavy based frying pan really hot, then add just enough olive oil to fry the fish in. Season the steaks with a light sprinkling of sea salt and freshly ground black pepper. Lay the fish in the pan and fry for a minute or two, then add the garlic. Keep frying till the garlic is golden brown with a sweet flavour. Turn the fish after 3 – 4 minutes and cook it for 3 minutes on the other side. Make sure the garlic doesn’t burn. Remove the fish from the pan to a serving dish.

With the pan off the heat, add a good splash of your finest extra virgin olive oil and a pinch of sea salt to the garlic and 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 heat. Add a good squeeze of lemon juice, then the parsley and give it all a good stir. You know even before you dress the fish that it is going to taste good.

To serve:

Place the fish slightly overlapping onto a serving dish and spoon the juices from the pan over the top. Boiled or mashed potatoes go well with this or some fresh beans from the garden. One piece of fish per person makes a good starter, and for a few more people serve it family style and let everyone help themselves.

This recipe was provided by Mitchell Tonks for Seafood Week (October 2004), Click Here for more information.