Pan-fried hake header

Image: Asande Mpila

Pan-fried Hake with veggies and herb butter for the summer days

Celebrate great seafood with our Pan-fried Hake with sautéed veggies and herb butter. The perfect meal for your busy week-night or lovely Sunday patio lunch.

Pan-fried hake header

Image: Asande Mpila

South Africans love seafood. We have a vast coastline with many different fish to feast one, some of which are unique to our coastline. Our most popular and most affordable fish is hake. Hake is flaky, light and always a winner on your plate. It’s often battered but you can snaz it up just like they do in restaurants without batter too. We present you with our Pan-fried Hake with sautéed veggies and herb butter for your individual pleasure. You can, of course, just make more portions if you’ve got friends or family over.

Sautéed veggies are when vegetables are quick-fried at a high heat to retain all of the important juices and nutrients while keeping the colour. It breaks down hard cell walls too so it’s easier to digest. The fish fries quickly too, making this a very easy meal for the week when you don’t want to cook for too long. Your Pan-fried Hake will always be there for you. Enjoy this light, beautiful meal with a glass of white wine or your favourite beverage. It’s a high-end restaurant-quality meal in your own home.

Celebrate great seafood with our Pan-fried Hake with sautéed veggies and herb butter. The perfect meal for your busy week-night or lovely Sunday patio lunch.

Pan-fried Hake Recipe

4 from 2 votes
Recipe by Asande Mpila Course: MainCuisine: South AfricanDifficulty: Easy
Servings

1

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

Ingredients

  • 175 g 175 hake fillets skin on and boned

  • 1 tbsp 1 olive oil

  • salt and freshly ground pepper

  • 50 g 50 butter

  • ½ ½ lemon pips removed

  • 1 tbsp 1 chopped mixed herbs parsley, chives and tarragon

  • 1 cup 1 broccoli

  • ½ cup ½ carrots

Method

  • Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
  • Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets.
  • Transfer to warmed plates while you make the sauce.
  • Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine.
  • Season to taste spoon this sauce over the hake fillets with  sauté baby carrots, and steamed broccoli.

Notes

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