Chunky Hake with pea, broad bean, asparagus and caper salad
- 30 minutes
- 4 people
Enjoy our new Irish-caught Chunky Hake in this lovely light summer lunch option, pea, broad bean, asparagus and caper salad. This is a fresh and healthy dish that celebrates the best of spring and summer produce. Perfect for a light lunch or dinner option. The salad is a vibrant mix of podded broad beans and Garden Peas, sliced asparagus, and tangy capers, all dressed with a simple lemon and olive oil dressing. A handful of fresh basil and chives really elevates it’s fresh, summery flavours. This dish is not only delicious, but also packed with nutrients, making it a great option for those looking to eat healthily.
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Ingredients
4 Donegal Catch Chunky Hake Fillets
100 grams frozen broad beans, podded
150 grams Green Isle Garden Peas
6 asparagus spears, sliced into 2 inch pieces
2 tbsps capers
4 tbsps olive oil
Zest and juice of ½ a lemon
Handful of fresh basil, finely sliced
Handful of chives, finely sliced
Garlic mayonnaise, to serve
Sea salt
Freshly ground black pepper
Instructions
- Preheat oven to 200 C / 180 C fan.
- Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
- Whilst the fish cooks, place a large pot of boiling salted water over a medium heat and cook the vegetables for 4-5 minutes. Drain and place into a bowl with the capers, olive oil, lemon juice and zest and some seasoning.
- When the fish is cooked, stir the chopped herbs through the vegetable salad and divide on to plates. Top each plate with a fish fillet and serve to the table with some garlic mayonnaise.
