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- Marcus Wareing's Pan-Fried Hake with Capers, Chargrilled Artichokes and Brown Butter Sauce
Marcus Wareing's Pan-Fried Hake with Capers, Chargrilled Artichokes and Brown Butter Sauce
A light, tasty dish of pan-fried hake in a brown butter sauce with capers and chargrilled artichokes-This fresh seafood dinner is made for a warm summer's evening.
Ingredients
Method
- Heat the oil in a large non-stick frying pan over high heat. Season the hake fillet with sea salt and pepper on the skin side and carefully place in the pan, skin side down.
- While the fish is cooking, place the artichoke hearts in the pan and pour over the lemon juice. When the other side of the fish and artichokes are browned, flip them over to cook on the other side. Add the capers alongside half of the butter. When the butter starts to foam, spoon it over the fish repeatedly for a further 1-2 minutes until the fish is cooked through. The fish is cooked when the skin is crispy and the fish is opaque, estimated between 8-10 minutes.
- Remove the fish from the pan, set it on a plate to stay warm. Add the remaining butter, some parsley and lemon to the pan before seasoning.
- When the butter has browned, spoon the artichoke hearts over and around the fish. Drizzle over the butter and lemon mixture and scatter with the parsley to serve.
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