Pan-fried hake with Parmesan

2 servings Prep: 10 mins, Cooking: 15 mins
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Deliciously pan-fried hake with a Parmesan and olive crust.

By Food24 February 07 2014
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Ingredients (8)

1 Tbs fresh chillies — 573
salt and freshly ground black pepper — to taste
2 hake — fillets
1 tapenade — olive
4 Tbs parmesan cheese — or pecorino cheese, grated
100 g baby spinach
lemon — wedges
fresh parsley
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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.

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