Pan-fried hake with Parmesan
|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|
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.