roast fillet of hake
You can use cod, of course, or any white fish which will give you a nice thick fillet.
serves one
a thick 225g hake fillet, skin on
salt and black pepper
a tablespoon of olive oil
a knob of butter
a squeeze of lemon juice
Heat your oven to 220C/200C fan. Season the hake. Heat a small, oven-proof frying pan to almost smoking hot, add the oil and place the hake in it, skin side down. Press down on the fish with a metal spatula for a minute or so, to prevent the skin from shrinking and arching while it crisps up. Add the butter to the pan and, when it has melted, flip the fillet over, then transfer the pan to the oven. Roast for 8 minutes, remove the pan from the oven, and squeeze a little lemon juice over the fish.
serves one
a thick 225g hake fillet, skin on
salt and black pepper
a tablespoon of olive oil
a knob of butter
a squeeze of lemon juice
Heat your oven to 220C/200C fan. Season the hake. Heat a small, oven-proof frying pan to almost smoking hot, add the oil and place the hake in it, skin side down. Press down on the fish with a metal spatula for a minute or so, to prevent the skin from shrinking and arching while it crisps up. Add the butter to the pan and, when it has melted, flip the fillet over, then transfer the pan to the oven. Roast for 8 minutes, remove the pan from the oven, and squeeze a little lemon juice over the fish.