Ingredients
4 fillets of hake 160g pp
2 tbsp olive oil
Salt and pepper
500g jersey royal potatoes cooked in salted boiling water for 10 minutes.
2 bunches of asparagus (snapped in half not cut)
1 lemon
2 tbsp chopped fresh wild garlic
50g butter
Here’s How
Pat the fillets of fish dry with a paper towel, then drizzle with olive oil and season with salt and pepper.
Place the fillets of fish into a preheated non stick shallow pan on a medium heat skin side down.
Cut the potatoes in half and add to the pan with the fish.
When the skin is crisp it should take 5-6 minutes, turn the fish over and add the asparagus.
Add the butter and lemon juice and continue to cook for 3/4 minutes
When the fish is cooked remove from the heat and add the chopped wild garlic before serving
The alternative cooking method
Pat the fillets of fish dry with a paper towel, then drizzle with olive oil and season with salt and pepper.
Take two large sheets of kitchen foil approx 40cm square.
Snap the asparagus and discard the bottom part and place on the foil with the part cooked potatoes.
Chop the wild garlic and sprinkle over the vegetables
Sit the fish on top of the ingredients and drizzle with olive oil, season with salt and pepper.
Squeeze the lemon juice over the fish and finish with the butter.
Fold the foil up into a parcel, making sure the seals and folds are facing up so no liquid can escape.
Bake in a preheated oven for 20 minutes.
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