- 4 Hake fillets, with skin
- 1 tbsp olive oil
- 50g butter
- 1 tbsp chopped fresh herbs (parsley, chives and tarragon)
- Juice from 1/2 lemon
- Salt & pepper for seasoning
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for 2 minutes until the skin is beginning to crisp. Add half the butter to the pan and cook for another minute.
Turn the fillets over and cook for another 2 to 3 minutes until cooked through. Transfer to warm plates.
Turn down the heat and add the rest of the butter to the pan and gently melt. Add the herbs and lemon juice and swirl to combine.
Spoon over the hake fillets and serve on a bed of creamed spinach.