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Serves: 4 people
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50 g Butter
2 tbsp Capers
1 - Lime
1 pinch Pepper
1 pinch Salt
1 pinch Sea Salt
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
- 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.
- 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.
- Put the butter, parsley, lime juice, capers and asparagus in a clean pan set over a medium heat and allow the butter to melt.
- 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.