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Panfried hake with capers

Ingredients 8
Servings 4


  • 65
    olive oil
  • 60
    butter, diced
  • 800
    hake fillets
  • 15
  • 5
    dried thyme, or use fresh thyme to taste
  • 1
    lemon, juice
  • salt and milled pepper to taste
  • lemon wedges for serving


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.

Read more on: fish/seafood  |  shallow-fry

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