Hake with Lemon, Chive, and Butter Sauce

Here's a perfect weekday dish that's so easy, it doesn't even need a recipe.  Just season a fillet of any white fish with salt and pepper, then dust both sides with Wondra flour.  Melt a mixture of butter and olive in a pan over medium-high heat, and sautee the fish for about three minutes a side.  Let the fish rest while you make the sauce: melt more butter with chopped chives, lemon rind, and lemon juice.  Spoon the sauce over the fish and serve.  In this case, I served the fish with sauteed broccoli rabe.  

Hake with Herb Crust

I adapted this dish from a recipe in Simon Hopkinson's Roast Chicken and Other Stories. Just as I didn't closely follow Hopkinson's recipe, don't feel obligated to closely follow mine. Try your own mix of herbs and any fish you'd like. The only important part of this versatile recipe is the technique, which is very simple. The photo does not do it any justice, but this is a great recipe.

Hake with Herb Crust
Serves 2

Ingredients:

• Butter
• 4 tbsp homemade breadcrumbs
• 2 tbsp parsley, finely chopped
• 1 tbsp dill, finely chopped
• 1 tbsp thyme, finely chopped
• Grated rind from 1 lemon
• 2 hake fillets, skinned
• Salt and pepper
• 1 egg, beaten
• Flour, for dredging
• Olive oil

Directions:

1. Preheat oven to 425F.
2. Butter a baking sheet.
3. Mix together breadcrumbs, herbs, and lemon rind.
4. Season both sides of fish with salt and pepper.
5. Dredge one side of a fish fillet in flour. Dip same side in egg, then in breadcrumb mixture. Place fish on baking sheet, seasoned side up, and drizzle with olive oil. Repeat with remaining fillets.
6. Place baking sheet in oven and cook for about 10 minutes or until bread crumbs begin to brown and fish flakes easily with a fork.