Ingredients

  • 1 tbsp olive oil
  • 50g (2oz) (4 tbsp) Kerrygold® Irish Creamery Butter 454g
  • 4 x 100g (4oz)  hake fillets, skin on  and boned
  • 1 tbsp chopped fresh mixed herbs (such as flat-leaf parsley, chives and  tarragon)
  • ½ lemon, pips  removed
  • salt  and freshly  ground black pepper
  • steamed purple or long stemmed broccoli and  crushed new potatoes, to serve
  • lemon wedges to garnish
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Directions

Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs such as parsley, chives and tarragon or chervil depending on what’s available. Fresh herbs can now be easily purchased at any supermarket in growing pots and will last well on your windowsill if watered regularly.

  1. Heat the olive oil in a large heavy-based  frying pan and add the hake fillets, skin side down.  Cook for a minute or two until the skin is just beginning  to crisp, then add half the diced butter scattered around  each hake fillet and cook for another couple of minutes  until the skin is crisp.
  2. Turn the hake fillets over and cook for another 1-2 minutes  until cooked through and tender. The time it takes the fish will depend on the thickness of the fillet. It is important to cook it until just opaque and flaking. To check this, gently prod the thickest part of the fish with the point of a knife and the flakes should separate easily. Transfer to warmed  plates while you make the sauce.
  3. Add the rest of the butter  to the frying pan and allow it to melt over a moderate heat.  When it turns to a light brown foam, quickly add the herbs and a squeeze  of lemon juice, swirling to combine. Season to taste.
  4. To serve, spoon  this sauce over the hake fillets and add steamed broccoli and some crushed  new potatoes. Garnish with the lemon wedges.

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