Derry Clarke’s Pan Fried Hake
Skill level
Preparation
5minutes
Cooking time
15minutes
Ingredients
Serves 4
- 4x 140g hake fillets
- 1 small red pepper chopped
- 1 small onion peeled and diced
- 1 clove garlic crushed
- 1 small red chilli, deseeded and chopped
- 1 small tin chopped tomatoes
- 1 tablespoon tomato paste
- 125 ml white wine
- 1 teaspoon chopped oregano
- 4 tablespoons Greek yoghurt
- 1 tablespoon chopped chives
- ½ lemon (optional)
- 4 large handfuls of spinach
- 50g butter
Method
- Heat a saucepan over medium heat, add a little vegetable oil. Sweat the onion, garlic, peppers and chillies for 2- 3 min. add tomato paste, season with salt and pepper. Add the wine and the tin of chopped tomato and simmer for 5 min over low heat. Add the chopped oregano.
- Heat a frying pan; add a little oil season the hake with salt and pepper. Place hake best side down on the heated pan and cook until a nice golden crust has formed and turn the hake over. Squeeze half a lemon over each fish (optional). Reduce the heat right down.
- Mix the yoghurt and chives.
- Toss the spinach in a little butter over a high heat and season with salt and pepper.
- Place spinach on plate. Put hake on top. Spoon your tomato & chilli sauce over the hake & a little spoon of yoghurt. Delicious!
Recipe supplied by Derry Clarke.
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