All the healthy advice out there promotes eating more fish and less red meat. Having only really started enjoying fish as an adult, I’m always a little intimidated as to how to cook it. I came across these recipes which appealed to me. They didn’t involve to many unknown ingredients, used the 3 varieties of fish we stock on buyersbasket.club and looked easy to put together. I will be trying them out this week! Let me know if you have any delicious, easy fish recipes that you would like to share.
Pan-fried hake with lemon and herb butter sauce
(Original recipe found here)
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Pan-fried garlic Kingklip
(Original recipe found here)
- 1kg fillets cut into 4 portions. Leave the skin on for addd Kingklip flavour.
- 2 finely chopped garlic cloves.
- 1 egg beaten
- cake flour
- knob of butter
- oil for frying
Tip: If your 1 kilo of fish is in one long fillet, cut it in half lengthwise and then in half crosswise. Just make the tail side a bit longer to compensate for weight. The thick pieces will need to be fried on the three side not just two like the flatter tail portions.
Beat the egg thoroughly together with the finely chopped garlic. Coat the fillets well and then roll them in the flour and allow them to set for at least 30 minutes. This protects the delicate flesh from drying out and imparts a beautiful garlic flavour. Don’t overdo the garlic though or else you will lose the fish flavour.
In a non stick pan, melt the butter into about half a cup of oil and bring the temperature up until the butter solids are beginning to brown. Drop the fish in and start watching. As soon as it is browned turn it over. Brown all sides and remove. Cook skin side down first.
To check if it is cooked, it should flake right through and be white inside not pink. It is important not to overcook any fish. Kingklip can go rubbery and then can dry out very quickly.
Serve with a squeeze of lemon.
Jamie Oliver’s smoked trout and Jersey Royal (potato) salad
(Original recipe found here and see on FB!)
- 800 g Jersey Royals or other new potatoes , scrubbed
- 2 tablespoons crème fraîche
- 1 lemon , zest and juice
- 1 red onion , peeled and very finely sliced
- 1 small bunch fresh flat-leaf parsley , leaves picked and roughly chopped
- 100 g jar Delicia’s capers , drained
- 1 punnet salad cress
- sea salt
- freshly ground black pepper
- 300 g lightly smoked trout , from sustainable sources, ask your fishmonger
Place your potatoes in a pan of cold water, bring to the boil and simmer until cooked. Drain and allow to cool.
In a bowl, mix the crème fraîche with the lemon zest and juice. Add the potatoes, onion, parsley and capers, then snip your cress into the bowl. Season with salt and pepper and mix well.
Divide between four serving bowls and flake the smoked trout over the top.