Coastal Catch
Pan fried hake fillets paired with succulent mussels in a flavorful garlic and white wine sauce. This seafood delight boasts a delicate yet robust flavor, perfect for a memorable dinner by the coast.
ingredients
- 4 hake fillets (6 oz each)
- 2 lbs fresh mussels
- ¼ cup all-purpose flour
- ½ tsp sea salt
- ¼ tsp black pepper
- 4 tbsp butter, divided
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 1 cup white wine
- 1 cup fish or vegetable broth
- 1 lemon, zest and juice
- 2 tbsp fresh parsley, chopped
steps
- 1.
Rinse the hake fillets and pat them dry with paper towels. Season with salt and pepper.
- 2.
In a shallow dish, combine flour, salt, and pepper. Dredge the hake fillets in the mixture, shaking off excess flour.
- 3.
Heat 2 tablespoons of butter and olive oil in a large skillet over medium-high heat. Add the hake fillets and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
- 4.
In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant. Carefully pour in the white wine and bring to a simmer for 2 minutes.
- 5.
Add the fish or vegetable broth and bring to a boil. Stir in the mussels and cover the skillet. Cook for 5-6 minutes, or until the mussels open. Discard any mussels that remain closed.
- 6.
Gently remove the cooked mussels from the skillet and set aside. Add lemon zest and juice to the sauce, stirring well.
- 7.
To serve, place the pan-fried hake fillets on a plate and spoon the sauce over them. Garnish with cooked mussels and fresh parsley.
- 8.
Enjoy this coastal catch with a side of crusty bread or steamed vegetables.
