Panfried Hake with Lemony Potatoes and Courgettes
Season the hake with salt and black pepper. Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil. Place the hake, flesh side down, in the pan and cook for 4 minutes on each side. Remove and keep warm.
Add a little more oil to the pan and fry the cooked potatoes, onion and garlic for 3-4 minutes. Then add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes. Season with salt, black pepper and lemon juice.
4 hake fillets, about 175g each, skinned and boned
Salt and freshly ground black pepper
4 tablespoon rapeseed oil
4 -6 medium potatoes peeled, cooked and chopped
1 red onion, peeled and thinly sliced
2 cloves of garlic, peeled and chopped
2 courgettes, cut into batons
24 pitted black olives
100g semi sun-dried tomatoes, drained
1 teaspoon fresh thyme leaves
Juice of ½ lemon