Lemon & Garlic Herbed Butter Fish with Green Beans & Baby Potatoes
A delicious recipe for you that’s perfect for either lunch or dinner
Serves: 2
Preparation time: 15 minutes
Cooking time: 25–30 minutes
Ingredients:
For the Hake:
- 2 hake fillets (skin-on or skinless, about 150–200g each)
- 2 Tbsp unsalted butter
- 2 garlic cloves, finely minced
- Zest and juice of 1 lemon
- 1 Tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme (or ½ tsp dried)
- Salt and pepper, to taste
- 1 Tbsp olive oil
For the Veg:
- 300g baby potatoes, halved if large
- 200g green beans, trimmed
- 1 Tbsp olive oil
- Salt & pepper, to taste
To serve:
- Fresh herbs
- Lemon wedges
How To Make Lemon & Garlic Herbed Butter Fish with Green Beans & Baby Potatoes
- Place the baby potatoes in a pot of salted water and bring to a boil.
- Simmer for 12–15 minutes or until fork-tender.
- Drain and keep warm.
- In a small bowl, mix softened butter with minced garlic, lemon zest, lemon juice, chopped parsley, and thyme.
- Season with a pinch of salt and black pepper.
- Set aside.
- Pat the hake fillets dry with paper towel.
- Season both sides with salt and pepper.
- Heat 1 Tbsp olive oil in a non-stick pan over medium heat.
- Place hake fillets skin-side down (if using skin-on) and cook for 3–4 minutes until golden and crisp.
- Flip carefully, reduce heat slightly, and add the herbed butter to the pan.
- Spoon the melted butter over the fish as it finishes cooking (2–3 more minutes or until opaque and flakes easily with a fork).
- Toss the green beans with a knob of butter or a drizzle of olive oil and season to taste.
- Plate the baby potatoes and green beans.
- Lay the hake fillets on top or alongside.
- Spoon over any remaining lemon-garlic herbed butter from the pan.
- Garnish with extra parsley and lemon wedges, if desired.
Delicious 😋