Roasted Hake Medallions with Lemon Rosemary Butter Sauce
Succulent Sea Harvest Hake Medallions in a decadent and zesty Lemon Rosemary Sauce – made to be enjoyed.
Sea Harvest Hake Medallions are individually pouched. Simply coat in seasoned flour and pan fry or cut into chunks and stir fry with seasonal vegetables and a sauce. Serve with fragrant rice or with al dente pasta.
What you need
Serves: 4
INGREDIENTS:
- Juice of 1 lemon
- 1 Box Sea Harvest Hake Medallions
- Salt and milled black pepper
- Smoked paprika
- Olive oil
Sauce:
- 125ml (1/2 cup) cream
- 75ml (5 Tbls) butter
- 1 Tbls fresh rosemary needles, chopped or ½ cup roughly chopped fresh coriander
- 30ml (2 Tbls) lemon juice
- 1 Clove crushed garlic
METHOD:
- Squeeze lemon juice over the hake and season with salt, pepper and paprika.
- Let this rest for 20 minutes. Meanwhile, preheat the oven to 180°C.
- Heat the olive oil in a frying pan.
- Sear fish on both sides, but don’t cook through. Remove from heat.
- Place on a baking sheet and roast for 5-6 minutes.
- Remove and keep warm while making the sauce.
- Heat the cream with half the butter and the rosemary.
- Simmer for 4-5 minutes, or until slightly reduced.
- Add the lemon juice, garlic and stir for 1 minute; then, remove from the heat.
- Whisk in the remaining butter, a few pieces at a time. Check seasoning. Serve over fish.
