Pan-fried hake with caper and lemon butter sauce

Method

1. Prepare the Mashed Potatoes:

   • Peel the potatoes and cut them into halves or quarters, depending on size.
   • Place them in a pan of water, bring to a boil, and cook until tender, about 15-20 minutes.
   • Drain and let them sit in the sieve for 3-4 minutes, covering them with a tea towel to retain heat.
   • Return the potatoes to the pan, add a knob of butter, and mash using a masher or fork. Optionally, add a splash of cream and season with salt and pepper to taste.

2. Pan-Fry the Hake:

   • Pat the hake fillet dry with kitchen paper and make 3-4 shallow slashes in the skin with a sharp knife.
   • Lay the fillet on a plate, sprinkle both sides with salt, and let sit for 10-15 minutes. Pat dry again.
   • Season flour in a bowl with salt and pepper, then lightly coat the hake, shaking off any excess.

3. Cook the Fish:

   • Heat a frying pan over medium-high heat and add olive oil when hot.
   • Place the hake, skin-side down, in the pan. Press down gently with a spatula for 30 seconds to prevent curling.
   • Cook for 2-3 minutes, depending on thickness, without moving the fish to ensure the skin crisps.

4. Finish the Fish:

   • Flip the hake carefully, then add butter and capers to the pan. Reduce heat to medium.
   • Tip the pan slightly, and spoon the caper butter over the fillet as it finishes cooking, about 3 minutes on this side.
   • Remove the fish and place on a warmed plate, served over the mashed potatoes.

5. Make the Sauce:

   • Return the pan to high heat, add lemon juice, and let the caper, butter, and lemon sauce bubble for 30 seconds.
   • Pour the sauce over the hake and mashed potatoes, and serve immediately.