- 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
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.