Pan-fried Hake with Lemon Butter Sauce | 4 x 175g hake fillets, skin on and boned 1 tablesp. olive oil 50g butter 1 tablesp. chopped mixed herbs (parsley, chives and tarragon) ½ lemon, pips removed Salt and freshly ground pepper
Think lemon chicken and orange chicken. Substitute fillets of cream dory (or any mild-flavored fish), create a sauce that combines lemon and orange juices, spike with grated ginger and chili flakes, add dashes of orange and lemon extracts, and this is what this dish is like.