Pan-fried hake with capers

Name: Pan-fried hake with capers
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 65.00 ml fresh chillies 573; 65.00 ml butter diced; 500.00 g hake frozen fillets; 15.00 ml capers rinsed; 10.00 ml thyme chopped; 1.00 lemon juice; sea salt and freshly ground black pepper; 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
65.00 ml	butter — diced
500.00 g	hake — frozen fillets
15.00 ml	capers — rinsed
10.00 ml	thyme — chopped
1.00	lemon juice
	sea salt and freshly ground black pepper
	lemon — wedges for serving

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Method:

Pour enough oil into a large heavy-based pan to cover the bottom.
Add the diced butter and heat until the butter begins to foam, taking care that it doesn’t burn.
Place the fish fillets in the oil and butter mixture. Divide the capers between the fish fillets and sprinkle with thyme and lemon juice. Season generously with salt and black pepper.
Cover the pan and fry over low heat until the fish is done and flakes easily with a fork. Transfer to hot plates and pour over the pan juices.
Serve with baked potatoes and lemon wedges.