Ingredients
4 Hake portions centre cut if possible
2 tbsp olive oil
Salt and pepper
1 lemon
70g Butter
1 tbsp capers
300g Bunch of asparagus
300g JerseyRoyal potatoes
1 tbsp salt
1 bunch fresh mint
Here’s How
Wash the potatoes before cooking in a large pan of salted boiling water until tender.
Snap the asparagus and place the spears into the pan with the potatoes for the last 3 minutes of cooking just enough to part cook.
When the potatoes are cooked lift out the asparagus and drain the potatoes.
Top the Jersey Royals with butter and fresh mint while you cook the fish.
Pre heat a non stick frying pan, then pat the fish dry and drizzle with olive oil on both sides.
Season with salt and pepper, then place skin side down into the frying pan and cook until the skin is crisp.
Turn the fish over and add the butter, capers and lemon juice.
Cook un a gentle heat for a further 3-4 minutes
To cook the asparagus heat a frying pan and pour int the white wine when its hot, add the butter followed by the asparagus.
Cook for 2 minutes then serve with the fish and potatoes
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