What are the main ingredients in Lemon & Parsley Butter Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

What is the nutritional information of Lemon & Parsley Butter Hake?

Calories: 421, Carbs: 47 grams, Fat: grams, Protein: 32.2 grams, Sugar: 10.3 grams, Salt: 681 grams

How do I prepare Lemon & Parsley Butter Hake?

GORGEOUS GREENS: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover. DELISH DINNER!: Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef! HERBY BUTTER: Return the pan to a medium high heat with 60g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 2 lemon wedges. BOILING AWAY: Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside. HAKE PARTY: Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season. PREPPING: While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.

What should be prepared from my kitchen to make Lemon & Parsley Butter Hake?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter

Lemon & Parsley Butter Hake

A classic is a classic for a reason! Tender hake fillet is drizzled with a lemon, parsley, & garlic butter sauce and is sided with soft, boiled baby potatoes. A kick of freshness from a vibrant side salad and you’re good to go!

Lemon & Parsley Butter Hake

with green beans, almonds & fresh salad leaves

Hands on Time: 15 - 30 minutes

Overall Time: 25 - 35 minutes

Download the Recipe for 2

Ingredients:

Almonds
Baby Potato
Fish
Fresh Parsley
Garlic Clove
Garlic Cloves
Green Beans
Lemon Juice
Line-caught Hake Fillet
Line-caught Hake Fillets
Salad Leaves
Spice & All Things Nice Cape Bay Seasoning
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter

Serves 1

BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 4-5 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
HERBY BUTTER
Return the pan to a medium high heat with 30g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 1 lemon wedge.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef!

Baby Potato - 200g
Salad Leaves - 20g
Fresh Parsley - 3g
Green Beans - 80g
Tomato - 1
Garlic Clove - 1
Line-caught Hake Fillet - 1
Spice & All Things Nice Cape Bay Seasoning - 5ml
Lemon Juice - 10ml
Almonds - 10g

Download the Recipe

Serves 2

BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomato. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomato into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
HERBY BUTTER
Return the pan to a medium high heat with 60g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 2 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef!

Baby Potato - 400g
Salad Leaves - 40g
Fresh Parsley - 5g
Green Beans - 160g
Tomato - 1
Garlic Clove - 1
Line-caught Hake Fillets - 2
Spice & All Things Nice Cape Bay Seasoning - 10ml
Lemon Juice - 20ml
Almonds - 20g

Download the Recipe

Serves 3

BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomatoes. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomatoes into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
HERBY BUTTER
Return the pan to a medium high heat with 90g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 3 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef!

Baby Potato - 600g
Salad Leaves - 60g
Fresh Parsley - 8g
Green Beans - 240g
Tomatoes - 2
Garlic Cloves - 2
Line-caught Hake Fillets - 3
Spice & All Things Nice Cape Bay Seasoning - 15ml
Lemon Juice - 30ml
Almonds - 30g

Download the Recipe

Serves 4

BOILING AWAY
Place the halved baby potatoes in a pot (with a lid) of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and return to the pot. Add a knob of butter, cover with the lid, and shake the pot until the potatoes are fully coated in the butter. Set aside.
PREPPING
While the potatoes are boiling, rinse the salad leaves, the parsley, the green beans, and the tomatoes. Roughly shred the salad leaves, finely chop the parsley, and trim the green beans. Cut the tomatoes into bite-sized chunks. Peel and grate the garlic. In a salad bowl, combine the tomato chunks, the rinsed leaves, a drizzle of olive oil, and seasoning. Set aside.
GORGEOUS GREENS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the trimmed green beans until starting to char, 6-7 minutes (shifting occasionally). Remove from the pan, season, and cover.
HAKE PARTY
Return the pan to medium heat with a drizzle of oil and a knob of butter (optional). Pat the hake dry with paper towel. Season and coat in the Cape Bay seasoning. When hot, fry the hake, skin-side down, until crispy, 3-4 minutes. Flip and fry the other side until cooked through, 3-4 minutes. Remove from the pan and season.
HERBY BUTTER
Return the pan to a medium high heat with 120g of butter. Once melted, remove from the heat and add the chopped parsley, the grated garlic (to taste), and the juice of 4 lemon wedges.
DELISH DINNER!
Plate up the boiled baby potatoes. Side with the hake drizzled with the parsley butter. Serve with the fresh salad topped with the green beans and the almonds. Garnish with a lemon wedge. Splendid work, Chef!