Step-by-Step Guide to Make Jamie Oliver Pan Roasted Hake with black butter sauce and seasonal veg

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pan roasted hake with black butter sauce and seasonal veg. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Pan Roasted Hake with black butter sauce and seasonal veg is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Pan Roasted Hake with black butter sauce and seasonal veg is something which I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can have pan roasted hake with black butter sauce and seasonal veg using 7 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Pan Roasted Hake with black butter sauce and seasonal veg:

1. Take 1 Hake fillet (aprox. 250g)
2. Take Butter
3. Make ready 1 Lemon
4. Get Fresh Parsley (small handful)
5. Get Seasonal vegetables (we're using 100g spinach here)
6. Get salt
7. Make ready cooking oil

Instructions to make Pan Roasted Hake with black butter sauce and seasonal veg:

1. Preheat oven to highest heat.
2. Cut the hake fillet in half, brush the hake in oil, sprinkle salt on the skin and place in a pre-heated frying-pan (one you can put in the oven) on the hob, skin side down.
3. Fry for 5 minutes on a high heat until the skin is crispy but not burnt.
4. Put the spinach on to steam - keep an eye on it; it should be gently wilted.
5. Roughly chop the parsley.
6. Flip the fish skin side up and place in the oven for a further 4 minutes.
7. Turn off oven. Carefully remove the pan and place back on the hob. Remove the fish and place on a plate. Return plated fish to oven for 1 minute to keep warm.
8. Add a good chunk of butter to the pan and melt it. When it smells nutty, squeeze in the lemon and add the chopped parsley.
9. Remove the fish from the oven, add the spinach to the plate, and spoon the sauce over the fish.

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