Name: Pan-fried hake with Parmesan
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Fish/Seafood
Ingredients: 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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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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Method:

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.