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Crunchy fennel truffle salad

30 minutes

Garlic-and-caper butter pan-fried hake

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.

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Garlic-and-caper butter pan-fried hake

Garlic-and-caper butter pan-fried hake

Ingredients

Method