Roast Hake with Wild Mushrooms and Spinach
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This is a delicious, easy and quick week night meal, and hake is a lovely alternative to cod.
Yields: 2 servings
Ingredients
2 hake fillets or other thick white fish fillet
Handful of dried poricini mushrooms
125g wild mushrooms or shitake mushrooms, thinly sliced
115g fresh spinach
30g butter
Garlic clove
Lemon
A few dill fronds
Directions
Pre heat the oven to 220oC. In a bowl soak the dried mushrooms in just-boiled water for 20 minutes and then squeeze out the water.
Heat a little butter in a oven proof sautéed pan and add the fish to brown in the butter on each side (2-3 minutes). Transfer the pan to the oven and cook for 5-7 minutes.
In a separate pan melt a generous slice of butter and add a crushed garlic clove and the sliced mushrooms. Cook on a high heat until the mushrooms have browned.
Add the spinach until wilted. Generously squeeze over fresh lemon juice, the dill fronds and season well with a sea salt and black pepper.
Remove the fish from the oven and serve immediately.
