Pan-Grilled Lemon Buttered Hake with Roasted Potatoes and Greek Salad

Savor the delicate flavors of pan-grilled hake fillet, perfectly complemented by a rich lemon butter sauce. This dish is paired with crispy roasted potatoes and a refreshing Greek salad, making for a delightful meal that's both satisfying and healthy.

Steps

1. Preheat your oven to 200°C (400°F). 2. Wash and halve the baby potatoes, then toss them with olive oil, salt, and pepper. Place them on a baking sheet and roast for 25-30 minutes until golden and crispy. 3. While the potatoes are roasting, prepare the Greek salad. In a bowl, combine diced cucumber, tomatoes, red onion, feta cheese, parsley, and red wine vinegar. Mix well and set aside. 4. In a skillet, melt the butter over medium heat. Add the hake fillet, season with salt and pepper, and cook for 3-4 minutes on each side, until golden and cooked through. 5. Squeeze fresh lemon juice over the hake and add lemon zest before serving. 6. Plate the grilled hake alongside roasted potatoes and a generous serving of Greek salad. Enjoy your meal!

1 hake fillet (about 150g) 1 tablespoon unsalted butter 1 tablespoon olive oil 1 lemon (zest and juice) Salt and pepper to taste 150g baby potatoes 1 cup diced cucumber 1 cup diced tomatoes 50g feta cheese, crumbled 1 tablespoon chopped red onion 1 tablespoon chopped parsley 1 tablespoon red wine vinegar