Hake with shallot & parsley dressing


Lovely shallot dressing, perfect with fresh hake.

serves 2

2 x 150g fillets of hake

sea salt, black pepper & olive oil

2/3 shallots, sliced

handful of flat parsley, finely chopped

1 tablespoon red wine vinegar

6/8 new potatoes, chopped

2/3 cloves garlic, sliced

knob butter

squeeze of lemon

Start with the potatoes, so they are just finished cooking when the fish is ready, heat a medium pan with some olive oil, tip in the potatoes and sauté gently until they are just beginning to brown, add in the garlic and season well, continue cooking until just soft, add a knob of butter, set aside but keep warm, while the potatoes are cooking, season the fish well and drizzle with olive oil, mix the shallots, parsley, vinegar, about 2 tablespoons olive oil and season well. set aside. To cook the fish, heat a nonstick pan with olive oil, add the fish fillets and brown well on both sides, add a knob of butter and squeeze of lemon to finish. To serve, spoon the sauté potatoes into a serving dish, fish fillets on top, plus a spoonful of the dressing and any juices from the pan, serve straightaway.