Pan-fried lemon & herb Cape hake with egg noodle stir-fry

• 200g I&J Deep Water Hake Fillets, skin on and deboned
• Salt and pepper
• 1 tspn. paprika
• 1 tspn. garlic salt
• Half a cup chopped spring onion
• 60g butter
• Half a lemon, pips removed
• 2 tbsps. chopped parsley
• Half a cup frozen peas
• 1 cup mushrooms
• 250g egg noodles 

1. In a frying pan, heat a small amount of butter, add spring onions and mushrooms, cook until soft stirring in between. Add frozen peas and stir.
2. Season with paprika, garlic salt, salt & pepper. Add noodles and mix together, and cook for 3 – 5 minutes. Keep the stir-fry aside.
3. Season Cape hake fillets with salt and pepper.
4. Heat the butter in a large frying pan and add the seasoned Cape hake fillets, skin side down. Cook for 2 – 3 minutes until the skin is just beginning to crisp, then add a little amount of butter to the pan around each Cape hake fillet and cook for another minute until the skin is crisp.
5. Turn the Cape hake fillets over and cook for another 4 minutes until cooked through. Transfer to a plate.
6. Add 30 g of butter to the frying pan and allow it to gently melt over moderate heat. When it has melted, add a squeeze of lemon juice and the parsley, stirring to combine.
7. Season with salt and pepper to taste. Spoon this sauce over the Cape hake fillets and serve with the noodle stir-fry.

Content contributed by I&J.