Ingredients

  • 1 tbsp olive oil
  • 50g (2oz) (4 tbsp) KERRYGOLD® IRISH CREAMERY BUTTER 454g
  • 4 x 100g (4oz)  hake fillets, skin on  and boned
  • 1 tbsp chopped fresh mixed herbs (such as flat-leaf parsley, chives and  tarragon)
  • ½ lemon, pips  removed
  • salt  and freshly  ground black pepper
  • steamed purple or long stemmed broccoli and  crushed new potatoes, to serve
  • lemon wedges to garnish
Print recipe

Directions

Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs such as parsley, chives and tarragon or chervil depending on what’s available. Fresh herbs can now be easily purchased at any supermarket in growing pots and will last well on your windowsill if watered regularly.

  1. Heat the olive oil in a large heavy-based  frying pan and add the hake fillets, skin side down.  Cook for a minute or two until the skin is just beginning  to crisp, then add half the diced butter scattered around  each hake fillet and cook for another couple of minutes  until the skin is crisp.
  2. Turn the hake fillets over and cook for another 1-2 minutes  until cooked through and tender. The time it takes the fish will depend on the thickness of the fillet. It is important to cook it until just opaque and flaking. To check this, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily. Transfer to warmed  plates while you make the sauce.
  3. Add the rest of the butter  to the frying pan and allow it to melt over a moderate heat.  When it turns to a light brown foam, quickly add the herbs and a squeeze  of lemon juice, swirling to combine. Season to taste.
  4. To serve, spoon  this sauce over the hake fillets and add steamed broccoli and some crushed  new potatoes. Garnish with the lemon wedges.

explore our

Similar Recipes

At Home With Kerrygold

BAKED SMOKED MACKEREL OMELETTE WITH MELTED CHEESE

Paul Flynn's baked smoked mackerel omelette serves 2. Preheat...

At Home With Kerrygold

spicy San Marzano tomato and butter sauce Pizza

For the pizza dough:   Mix the yeast and water t...

Easy to Create

Club Sandwich

 Toast the bread until golden then spread generously with Kerrygold...

Main courses

BUTTER CHICKEN CURRY

Heat the butter and add the whole spices.  Cook for one minute then...

Serves 4
Baking

Seeded Cheddar Bread

...

Baking

Salty Vanilla Bean Espresso Chocolate Chip Cookies

Preheat the oven to 180c and line a baking tray with greaseproof pape...

Sides & Nibbles

Champ and Colcannon

The humble spud. What a versatile vegetable. This recipe is an old friend that s...

Serves 4-6
see more