Ingredients:

  • 2 Hake fillets (skin on or off, about 6 oz/170g each)
  • 1 tbsp Olive oil (15 ml)
  • 1 tbsp Unsalted butter (14g)
  • Salt and freshly ground black pepper to taste
  • 4 tbsp Unsalted butter, softened (57g)
  • 1 tbsp Fresh lemon juice (15 ml)
  • 1 tbsp Fresh parsley, chopped (15 ml)
  • 1 tbsp Fresh chives, chopped (15 ml)
  • 1 clove Garlic, minced
  • Pinch of red pepper flakes (optional)
  • 500g Small new potatoes, halved or quartered if large (about 1.1 lbs)
  • 2 tbsp Olive oil (30 ml)
  • 1/2 tsp Garlic powder (2.5 ml)
  • 1/2 tsp Paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 200°C/400°F/Gas Mark 6. Toss potatoes with olive oil, garlic powder, paprika, salt, and pepper in a large bowl. Spread evenly on a baking sheet. Roast for 20-25 minutes, or until golden brown and crispy.
  2. Combine softened butter, lemon juice, parsley, chives, garlic, and red pepper flakes (if using) in a small bowl. Mix well and set aside.
  3. Pat hake fillets dry with paper towels. Season generously with salt and pepper.
  4. Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Place hake fillets in the hot pan, skin-side down if using skin-on fillets. Sear for 3-4 minutes until the skin is crispy and golden brown, or the fillets are cooked through on the bottom.
  5. Gently flip the hake fillets and cook for another 2-3 minutes, or until cooked through and flaky. Internal temp should reach 145°F (63°C).
  6. Remove hake from the pan. Top each fillet with a generous dollop of lemon-herb butter. Serve immediately with crispy potatoes.