Hake with pimenton-fried potatoes

 

This is a Spanish-flavoured dish, because hake is a popular fish in Spain. You will need;

1 nice piece of hake fillet per person

peeled and cubed potatoes

diced red peppers

chopped onion

crushed garlic

salt and pepper

olive oil

saffron strands

pimenton piccante

butter

n.b. I haven’t given any amounts, because it depends on how many people are going to eat this.

 

First, heat some olive oil in a non-stick frying pan and, when hot, add the onion and red peppers and fry until soft. Then add in the cubed potatoes and fry for a while before adding the pimenton, garlic, saffron, salt and pepper. stir well, lower the heat and cover. Cook until the potatoes are cooked through, stirring gently to stop it burning.

Season the hake and fry, skin side down, in hot oil in a pre-heated pan. Don’t be in a hurry to turn the fish, because it will stick if it isn’t cooked properly. Add a knob of butter to the pan and baste the hake. Take care that you do not overcook the fish. You want it moist, not dried out.

Carefully turn the fish to colour the flesh side for the last 30 seconds to a minute.

When you serve, you can sprinkle some chopped coriander or parsley over the potatoes and then place the fish on top.

You could have some alioli with this, but it doesn’t really need anything else.

A crisp white wine would go nicely with this, ideally a Spanish white such as a Rueda,  Rías Baixas or an unoaked white Rioja.

 

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