Of course this recipe is great with just parsley but experiment with a combination of soft fragrant herbs sauce as parsley, chives, tarragon or chervil depending on what’s available.
- 4 x 175g hake fillets, skin on and boned
- 1 tablesp. olive oil
- Salt and freshly ground pepper
- 50g butter
- ½ lemon, pips removed
- 1 tablesp. chopped mixed herbs (parsley, chives and tarragon)
Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Cook for a couple of minutes until the skin is just beginning to crisp, then add little knobs of butter to the pan around each hake fillet and cook for another couple of minutes until the skin is crisp.
Turn the hake fillets over and cook for another 3-4 minutes until cooked through. This will depend on the thickness of the fillets. Transfer to warmed plates while you make the sauce.
Add the rest of the butter to the frying pan and allow it to gently melt over a moderate heat. When it has melted, add a squeeze of lemon juice and the herbs, swirling to combine. Season to taste. Spoon this sauce over the hake fillets and serve with steamed broccoli and some sautéed new potatoes.
Above all be careful not to overcook the fish. To check, gently prod the thickest part of the fish with a small knife. If it is cooked, the flesh will look opaque and the flakes will separate easily. If it isn’t done yet, it will still have the translucent look for raw fish.
Other fish you could use: Whiting, haddock or trout fillets
Nutritional Analysis per Serving
Omelettes are really quick to make. Don’t be tempted to over-beat the eggs, as it will spoil the texture.
- 2 teasp. olive oil
- Knob of butter
- 100g mushrooms, sliced
- 3 large eggs
- 1 teasp. fresh chives, chopped
- A little salt and freshly ground black pepper
- Lightly-dressed rocket salad and crusty bread, to serve
Heat a non-stick frying pan, with a base is about 20cm in diameter. Add half of the oil and a little butter. Once the butter is foaming, tip in the mushrooms. Season and then sauté for 2-3 minutes. Tip into a bowl and set aside.
Wipe out the frying pan and return to the hob. Break the eggs into a bowl and add the chives; then season and lightly beat. When the pan is hot, add the remaining oil and then a little more butter, swirling it around so that the base and sides get coated.
While the butter is still foaming, pour in the egg mixture, tilting the pan from side to side. Stir gently with a fork or wooden spatula, drawing the mixture from the sides to the centre as it sets. When the eggs have almost set, scatter over the reserved mushrooms. Tilt the pan away from you slightly and use a palette knife to fold over the omelette.
Slide on to a warmed plate and serve at once with the rocket salad and some crusty bread.
Other suggested fillings are roasted peppers, crispy bacon, scallions or tomatoes, depending on what’s in the fridge.
- Skill Casual
Ingredients for 8 servings
- 1 jar Barilla® Rustic Basil Pesto
- 1 pound peeled and deveined shrimp
- 1 box Barilla® Penne
- 1 Zucchini, sliced into thin rounds
- 1 tablespoon Extra virgin olive oil
- 1 cup, jarred roasted red sweet peppers, drained and cut into strips
- ¼ cup grated Parmesan cheese
- 8 Fresh basil, sliced thin
- Combine the shrimp with ¼ cup pesto; marinate for 20 minutes
- Cook pasta according to package directions, adding squash the last minute of cooking. Drain
- In a large skillet, heat olive oil over medium heat; add the shrimp. Cook 4 to 6 minutes, turning halfway through, until opaque. Add drained pasta and squash