Herb Seared Hake with Lemon-Butter Sauce
MARKET BOX RECIPES

Herb Seared Hake with Lemon-Butter Sauce

Hake rubbed with a herb, lemon zest and garlic crust – drizzled with a lemon-butter sauce, and served with some roasted sweet potato. 

  • Preheat the oven to 180°C.
  • Cut the sweet potatoes into similar sized chunks, skin on – coat in oil and season well. Roast in the hot oven for approximately 30-40 minutes, until crispy and golden.
  • Roughly chop a handful of fresh herbs – thyme, oregano, sage will all work perfectly. Grate 2 cloves of garlic and zest up some lemon. Mix with your chopped herbs, and season well with salt and pepper.
  • Drizzle the hake in olive oil. Then, roll it in the garlic-herb mixture until fully coated, seriously, drench it in that herby goodness.
  • Place a grill pan over a medium-high heat with a drizzle of oil. When hot, fry until golden on both sides and cooked to your preference.
  • Remove the hake from the pan and add a large knob of butter – cook until it foams and starts to turn golden. Add a sprinkle of capers (optional) and the juice of a lemon, and cook for a further 30 seconds
  • Pour the lemon sauce over your perfectly seared hake and serve alongside the roasted sweet potatoes.
  • Some steamed greens or a lovely green salad would compliment this dish beautifully.

CHEF’S TIP:

If you would prefer to cook your fish in the oven, when your sweet potato is done put the oven on max grill setting. Then grill the yellowtail, skin-side up, until golden and cooked to your preference.