Categories
 10 Mins Prep Time |
 12 Mins Cook Time |
 Moderate Skill Level |
people
Ingredients
- 50 grams Butter
- 2 tablespoons Cabers
- 1 Lime juice only
- 1 pinch Pepper
- 1 pinch Salt
- 1 pinch sea salt
- 200 grams Supervalu Asparagus
- 4 Supervalu Hake Fillets
- 100 ml SuperValu Sunflower Oil
- 1 bunch SuperValu Fresh Parsley Flat Leaf chopped
Cooking Instructions
- Season the hake with salt and pepper. Warm the oil in a large frying pan set over a medium heat, then add the hake and fry for 4 to 5 minutes on each side, until cooked through. Remove the hake from the pan and keep warm.
- Bring a small pot of water to the boil. Snap the woody ends off the asparagus spears and discard them, then cut the asparagus into 2.5cm pieces and cook for 2 minutes. Drain and set aside.
- Put the butter, parsley, lime juice, capers and asparagus in a clean pan set over a medium heat and allow the butter to melt.
- To serve, place a fillet of fish on each plate, then spoon the asparagus, capers and melted butter over the fish. Serve with plain boiled baby potatoes and a pinch of sea salt.