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Herbed, Pan-Fried Hake
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This herbed hake is all about the seasoning, led by fennel seeds and thyme. You'll need thyme, but not much time as you can have it on the table in half an hour thanks to a lightning-quick marinade.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 1/4 pound hake, cut into even sized fillets (cod, grouper, catfish, tilapia, all good alternatives)
1/2 teaspoon dried thyme
1/2 teaspoon fennel seeds
1/2 teaspoon crushed, dried bay leaf
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 cup olive oil PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons olive oil
salt
1/2 cup Wondra flour (or regular white flour)
2 tablespoons butter
lemon wedges
directions
Rinse fish under cold water and pat dry with paper towels. In a small bowl whisk together all dried herbs, black pepper, and 1/4 cup olive oil. Place hake in a large resealable plastic bag along with the herb-oil mixture. Seal bag and squish around to make sure fish is evenly coated. Place in the refrigerator for 15 minute to marinate. After fish is done marinating, remove from bag and shake off excess oil.
Season fillets on both sides with salt. Spread flour on a large plate and dredge fish on both sides shaking off excess. Working in two non-stick pans (or in two batches) heat 1 T. olive oil and 1 T. butter per two fillets over medium high heat.
When butter is melted, place fillets in pan. Brown for 3-4 minutes per side until just cooked through. Remove to plates and serve with a squeeze of lemon.
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Nutritional data has not been calculated yet.
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