Panfried hake with capers

Name: Panfried hake with capers
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 65.00 ml fresh chillies 573; 60.00 ml butter diced; 800.00 g hake fillets; 15.00 ml capers; 5.00 ml dried thyme or fresh thyme; 1.00 lemon juice; salt and freshly ground black pepper to taste; lemon wedges for serving

4 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

65.00 ml	fresh chillies — 573
60.00 ml	butter — diced
800.00 g	hake fillets
15.00 ml	capers
5.00 ml	dried thyme — or fresh thyme
1.00	lemon juice
	salt and freshly ground black pepper — to taste
	lemon — wedges for serving

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Method:

Cover base of a large frying pan with olive oil, toss in diced butter and heat until sizzling but not browned.
Add fish fillets, skin side down, and top with capers, and thyme. Sprinkle with lemon juice and season with salt and pepper to taste. Cook, covered with a lid, until top of fish is opaque and flesh flakes easily.
Serve topped with pan juices and accompanied by fried potato rounds and lemon wedges.