July 29, 2016 | Serves 2
- 2 Hake Fillets
- 60g of Ground Almonds
- 1/4 Teaspoon of Garlic Powder
- Coarse Salt & Pepper
- 2 Tablespoons of Olive Oil
- 125ml of Chicken Stock
- Juice of 2 Lemons
- 35g of Capers
- Handful of Fresh Parsley
To Serve: Lemon Wedges
This is the perfect light summer dinner with a side of greens or my Shaved Summer Salad. The fish is gorgeously crisp and tastes amazing with the simple citrusy sauce and capers. Sole and cod work wonderfully with this recipe too, but I like to opt for more sustainable hake. This is so quick and easily adapted to your crowd- double or triple the recipe if you’re feeding more mouths, just crisp the fish in batches rather than overcrowding the pan, or make it kid friendly by serving the sauce on the side.
Combine the ground almonds, garlic powder and a good pinch of coarse salt and pepper.
Sprinkle some of it out on a large chopping board and place your hake fillets on top. Use more, as you need it, patting and pressing it on to coat the fish. Flip them over and repeat until well coated.
Add the olive oil to a medium frying pan on medium-high heat. When it’s hot add in the hake fillets. Cook for 3-4 minutes until crisp on that side and then carefully flip them over. Continue cooking for another few minutes until crisp on both sides and cooked through. Remove the hake from the pan and set it aside.
Add the stock to the pan with the lemon juice and capers. Adjust the heat to a gentle simmer and let it reduce and thicken for about 5 minutes.
Plate the hake and spoon on the sauce.