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Pan-Fried Hake with Asparagus, Capers, Parsley and Lime Butter


Preparation time: 10 minutes

Cooking time: 12 minutes


Serves: 4 people

  • 50 g Butter
  • 2 tbsp Capers
  • 1 - Lime
    juice only
  • 1 pinch Pepper
  • 1 pinch Salt
  • 1 pinch Sea Salt
    to serve
  • 200 g SuperValu Asparagus
  • 1 bunch SuperValu Fresh Parsley Flat Leaf
  • 4 - SuperValu Hake Fillets
    150g each, skinned and boned
  • 100 ml SuperValu Sunflower Oil


  1. Season the hake with salt and pepper. Warm the oil in a large frying pan set over a medium heat, then add the hake and fry for 4 to 5 minutes on each side, until cooked through. Remove the hake from the pan and keep warm. 
  2. Bring a small pot of water to the boil. Snap the woody ends off the asparagus spears and discard them, then cut the asparagus into 2.5cm pieces and cook for 2 minutes. Drain and set aside. 
  3. Put the butter, parsley, lime juice, capers and asparagus in a clean pan set over a medium heat and allow the butter to melt. 
  4. To serve, place a fillet of fish on each plate, then spoon the asparagus, capers and melted butter over the fish. Serve with plain boiled baby potatoes and a pinch of sea salt.

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