Recipes Archive

Biscuit recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Slow roast

Slow-cooked sticky ragu tossed with strands of homemade pasta

8 hours

Home-made salted rosemary olive oil bread topped with parma ham

20 minutes

Fish recipes

Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

Avocado recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

Omelette recipes

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

5 minutes

Panfried hake fillets on a bed of spring greens

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 25 minutes

Ingredients

2 T olive oil
150 g butter
1 kg hake, filleted
1 x 200 g punnet hand-shelled peas, blanched
1 x 200 g punnet asparagus, blanched
1 x 140 g punnet mangetout, blanched
1 x 140 g punnet broad beans, blanched
1 clove garlic, sliced
¼ cup chopped mint
smoked sea salt

Method

Place a pan over a high heat and add the olive oil and 50 g of the butter.
Once hot, place the hake fillets skin side down and cook for a minute or two, then flip and sear the flesh side until cooked through but still moist.
Arrange the peas, asparagus, mangetout and broad beans on a large platter and top with the warm hake fillets.
In a separate saucepan, add the remaining butter, the garlic, lemon juice and zest and the mint, and melt until the butter bubbles and almost caramelizes.
Drizzle over the fish and serve with a scattering of smoked sea salt.

TASTE’s take:
Hake fillets are so accessible and affordable, not to mention packed with flavour. Pan-fried on a high heat, the skin becomes wonderfully crispy and the flesh delicate and soft. This is a simple, always-pleasing dish, perfect for enjoying with friends.

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Panfried hake fillets on a bed of spring greens

Panfried hake fillets on a bed of spring greens

Ingredients

Method