Home
Recipes
baby spinach

Greens and pasta with pecorino, olive and baby spinach pesto

Pasta recipes

Greens and pasta with pecorino, olive and baby spinach pesto

15 minutes

Marinated porks steaks with beans and spinach

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Cacio e pepe

Italian recipes

Cacio e pepe

10 minutes

The best-ever triple green creamed spinach

Seven colours

The best-ever triple green creamed spinach

30 minutes

Butternut noodle and carrot soup

Carrot recipes

Butternut noodle and carrot soup

45 minutes

Baked fennel and leeks with gnocchi

Aliums

Baked fennel and leeks with gnocchi

3 hours

Truffle cream pasta

Beans recipes

Truffle cream pasta

20 minutes

Baked cheesy brinjals

Brinjal recipes

Baked cheesy brinjals

40 minutes

Stuffed roast lamb

Easter recipes

Stuffed roast lamb

2 hours

Broccoli pesto pasta

Broccoli recipes

Broccoli pesto pasta

15 minutes

Creamy mushrooms and spinach on toast

Mushroom recipes

Creamy mushrooms and spinach on toast

15 minutes

Garlic-and-caper butter pan-fried hake

Aliums

Garlic-and-caper butter pan-fried hake

15 minutes

Load more

Garlic-and-caper butter pan-fried hake

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

70 g butter
3 garlic cloves, thinly sliced
100 g capers
2 x 400 g fresh hake fillets
2 T olive oil
lemon, for seving
baby spinach, for serving

Method

Melt butter in a pan, then stir in thinly sliced garlic cloves and capers. Set aside.

Cut 2 x 400 g fresh hake fillets into 7 cm pieces, score the skin and season with salt. Heat olive oil in 2 nonstick pans until very hot, then fry the fish skin side down for 2 minutes, or until the skin is golden and crisp. Turn over and cook for a further minute.

During the last minute of cooking, add the garlic-and- caper butter with a few slices of lemon and cook until bubbling and golden. Serve immediately with fresh baby spinach.