Prep time
10 mins
Cooking Time
30 mins
Serves
2
Ingredients
Ingredients
2 Fillets of MSC Cornish Hake with smoked garlic butter
350g new potatoes, halved
Large handful of seasonal greens, rainbow chard or spinach
Handful of ripe tomatoes, roughly chopped
2 tbsp basil, torn
1-2 tbsp olive oil
1 tbsp edible flowers - nasturtium and calendula flowers
Pinch of sea salt and cracked black pepper
Method
Method
- Boil your potatoes in salted water for 15 mins and toss your tomatoes in a bowl with plenty of basil and edible flowers, olive oil, sea salt and pepper.
- Heat a non-stick frying pan and drizzle with a little oil. Pat the fish dry with kitchen roll and then season with a pinch of sea salt. Place into the hot pan skin side down. Cook for 3-4 minutes until the skin starts to crisp up. Then flip the fish and add the portions of smoked garlic butter, spooning over the top of the fish. Cook for a further 2-3 mins.
- Wilt your greens over a steamer and season with a pinch of salt.
- Serve the Cornish Hake with all the trimmings
This product won the MSC UK Product of the Year 2023 and was co-created by James Strawbridge.