Pan-fried hake with Parmesan

Recipe from: 7 February 2014
recipes hake fish healthy

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 1
    olive oil
  • Salt and freshly ground black pepper - to taste
  • 2
    hake fillets - approx 250g each
  • 1
    tub olive tapenade
  • 4
    finely grated parmesan or pecorino cheese
  • 100
    baby spinach leaves
  • Fresh lemon wedges
  • Fresh parsley


Heat a large frying pan over medium-high heat and add in 1 Tbsp olive oil. Pat the fish dry with kitchen paper and then season with salt and pepper on both sides.

Fry the fish for for about 4-5 minutes on each side, depending on their thickness, or until they have a golden crust and the flesh flakes away easily with a fork.

Remove the cooked fish fillets from the pan and allow to rest for a couple of minutes while you blanche the spinach in boiling water for 1 minute then remove and drain well. Also mix the olive tapenade and grated cheese together in a small bowl.

Spread the top side of each fish fillet with the tapenade mixture and serve immediately over the wilted spinach with a drizzle of lemon juice and some chopped fresh parsley.

Recipe reprinted with permission of SarahGraham. To see more recipes, click here.


Read more on: lucky star


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