Family Hake with tenderstem broccoli, garlic & lemon cream sauce, leaves and potatoes
- 40 minutes
- 4 people
Our Irish-caught Family Hake makes midweek dinners after school and work, hassle free. Serve with some tasty tenderstem broccoli, an easy garlic and lemon sauce and some potatoes. Our Family Hake is suitable for the air fryer making this dinner even speedier to make, see manufacturer’s guidelines for best results.
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Ingredients
4 fillets Donegal Catch Family Hake
250g potatoes, quartered
2 tbsps. olive oil
100g tenderstem broccoli
Handful of salad leaves
For the garlic, lemon cream sauce:
30g butter
2 garlic cloves, grated
2 tbsps. plain flour
500ml double cream
Zest and juice of 1 lemon
50g Parmesan cheese, grated
Handful of finely chopped parsley
Salt and fresh black pepper
Instructions
- Preheat oven to 200 C / 180 C fan.
- Par-boil the potatoes in boiling salted water for 7 minutes then drain and leave to steam for 5 minutes. Place onto a tray, season with salt and pepper and drizzle with the olive oil.
- Place the Donegal Catch fish fillets on a separate tray and place into the oven with the potatoes for 20 - 25 minutes or until cooked through and hot throughout.
- For the lemon cream sauce, melt the butter in a saucepan set over medium heat. Add the garlic and cook for a minute then stir in the flour and cook for 1 minute. Gradually add in thec cream, stirring as you pour. Bring to the boil then season with salt and pepper to taste. Reduce the heat to medium-low and cook until the sauce thickens - about 1-2 minutes. Finally, whisk in the lemon juice and zest, Parmesan cheese and parsley.
- Bring a pot of salted water to the boil and cook the broccoli for 4 minutes.
- Serve everything to the table with the cooked hake fillets and a big bowl of leaves for everyone to serve themselves.
