Roasted Hake Medallions with lemon and rosemary butter sauce and tagliatelle

Whether it’s to impress your parents, the boss or the posh neighbour down the road,  sometimes you need to pull out all the stops. This easy recipe looks decadent and complicated but is ready in a flash.

What you need …
Juice of 1 lemon
1 450g Box of Sea Harvest Hake Medallions
Salt and freshly ground black pepper
Good quality smoked paprika
Olive oil

Sauce:
½ cup cream
5 tablespoons butter
1 tablespoon fresh chopped rosemary
2 tablespoons lemon juice
1 clove of crushed garlic

To serve:
1 packet of fresh tagliatelle. (Boiled with a little oil and salt.)
1 portion bright greens – peas or green beans would be perfect.

What you do …
Get all ingredients measured and prepared so that you can work quickly.
Squeeze lemon juice over the hake and season with salt, pepper and paprika. Let this rest for 20 minutes. Meanwhile, preheat the oven to 180°C.
Heat the olive oil in a frying pan.
Sear fish on both sides, but don’t cook through. Remove from heat.
Place on a baking sheet and roast for 5 – 6 minutes.
Meantime make sauce by heating the cream with half the butter and the rosemary. Simmer for 4 – 5 minutes, or until slightly reduced.
Add the lemon juice, garlic and stir for 1 minute; then, remove from the heat. Whisk in the remaining butter, a few pieces at a time. Check seasoning.
Plate fish and tagliatelle, then pour sauce over both.
Serves 4

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