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Nutty caper buttered hake 700x489

Nutty caper buttered hake

  • 2 x 200g hake or linefish with the skin off
  • 100g butter
  • 30g drained and rinsed capers
  • 1 lemon, zest and juice
  • 120g fine beans
  • 6 baby potatoes, halved

  1. Season the linefish well with salt and pepper, and dust with a little flour if you would like. The flour will make it a little crispy but is not 100% necessary.

  2. Put a small saucepan of water on the stove and bring to the boil. Add a pinch of salt to the water. When the water is boiling add the baby potatoes and simmer for 6 minutes. Add the beans and simmer for a further 3 minutes. Drain the beans and the potatoes and set aside.

  3. While the beans and potatoes are cooking, heat the butter and the capers in a frying pan until bubbling and slightly browned. Add the fish to the pan and fry for about 3 minutes on either side. Add the potatoes to the pan and toss in the butter.

  4. Add the lemon juice and zest to the pan too.

  5. Place the beans on a plate and top with the potatoes and the fish. Pour the butter from the pan over the fish as a sauce and serve with wedges of lemon and a sprinkle of fresh chopped herbs.