Pan-Fried Hake with Asparagus, Capers, Parsley and Lime Butter
4 people
12 minutes
10 minutes
Ingredients
- 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 chopped
- 4 - SuperValu Hake Fillets 150g each, skinned and boned
- 100 ml SuperValu Sunflower Oil
Method
- 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.
