Pan Roasted Hake

INGREDIENTS: to serve 2 people

 

350 g of fresh white fresh fish …cod, hake or haddock whichever is freshest

 

Little drizzle of vegetable oil

 

300 g organic Brussel sprouts

 

100 g smoked bacon pieces

 

2 tbsp. of crème fraiche

 

50 ml fresh cream

 

Knob of butter

 

1 lemon zest

 

1 pack chestnuts cooked

 

Good quality salad leaves or young herbs

 

Method:

Pre heat the oven to 180 c

 

Chop the sprouts in 4 or 6 pieces, warm the pan and cook the smoked bacon in 2 tbsp. of oil, approx. 3 minutes to release the flavours of bacon. Then add in the sprouts and continue to cook / stir fry the sprouts for 3 minutes and then add in the cream and crème fraiche. Cook for 3 minutes and add the crushed chestnuts and keep to the side... (Also a perfect side for Christmas day, which we eat each year in our house)

 

Next heat another good non-stick pan with no plastic on the handle and add 2 tbsp. of oil and add the 2 pieces of fish skin side to the pan first and cook on medium high heat for 3 to 5 minutes without burning the skin ..

 

Pop the pan into the oven and cook for 5 minutes. Remove from the oven and turn the fish over gently.

 

Allow to rest for 3 minutes

 

Then to plate, first dress the salad leaves in a bowl with some good quality olive oil or Irish rapeseed oil and the zest of a lemon over some beautiful salad leaves and a sprinkle of salt .

 

Then spoon some of the sprouts onto a warm plate and lay the fish gently on top and then finish with some lovely salad leaves. Drizzle with a good drizzle of rapeseed oil to finish