Hake with crisp sweet garlic and good olive oil
Recipe by Mitchell Tonks from Young’s seafood
serves 2
Ingredients
olive oil
6 hake steaks
sea salt and freshly ground black pepper
2 cloves of garlic
good extra virgin olive oil
a handful of fresh flat-leaf parsley, finely chopped
To make
Get a heavy-based frying pan really hot, then add just enough olive oil to fry the fish in. Season the steaks with a light sprinkling of sea salt and freshly ground black pepper. Lay the fish in the pan and fry for a minute or two, then add the garlic. Keep frying till the garlic is golden brown with a sweet flavour. Turn the fish after 3-4 minutes and cook it for 3 minutes on the other side. Make sure the garlic doesn’t burn. Remove the fish from the pan to a serving dish.
With the pan off the heat, add a good splash of your finest extra virgin olive oil and a pinch of sea salt to the garlic and juices left in the pan. The residual heat of the pan will be sufficient to warm it all through; there is no need to put it back on the flame. Add a good squeeze of lemon juice, then the parsley, and give it all a good stir. You just know even before you dress the fish that it is going to taste good
