Name: Pan Seared Hake with Herb Butter
Ingredients: 1 pound hake; 2 teaspoons olive oil plus; 2 tablespoons teaspoons butter plus an extra 1 ½butter; Juice of ½ a Lemon; 1 tablespoon each of fresh parsley, chives and tarragon (chopped)

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Pan Seared Hake with Herb Butter

Hake comes from the deeper waters of the Gulf of Maine, north of the Georges Banks. It is a delicate fish with a soft flakey texture.

Course Main Dish

Servings people

Ingredients

1 pound hake
2 teaspoons olive oil plus
2 tablespoons teaspoons butter plus an extra 1 ½butter
Juice of ½ a Lemon
1 tablespoon each of fresh parsley, chives and tarragon chopped

Instructions

Heat a large non stick skillet over medium heat. Dry the fish and season with salt and fresh ground pepper.
Add 2 teaspoons olive oil and 2 teaspoons butter to the pan. Once the butter has melted, place the fish in the saute pan. Cook for 3-4 minutes, until the fish easily flips and is golden brown. Flip the fish over and cook an additional 2-3 minutes or until cooked through. Set to the side. Cover and keep warm.
Turn the heat to low. Add the remaining 1 ½ tablespoons of butter to the pan. Add the fresh lemon juice. Whisk to incorporate. Add the fresh herbs. Drizzle butter sauce over the fish.