Fast pan cooked hake with shrimp, tarragon and spring onion

plate 2 people
clock 10


  • 2 Hake fillets
  • 1 tbsp of oil
  • 100g brown shrimp
  • 100g butter, died
  • 8 spring onions
  • 1 tsp capers
  • 2 large sprigs of tarragon
  • Pinch of sea salt
  • ½ tsp grated nutmeg or mace


  1. This is a lovely one pan meal that’s quick to prepare but tastes refined. Preheat a large non-stick frying pan with 1 tbsp of oil.
  2. Place your fish into one side of the pan in the hot oil. Cook it skin side down first for 1-2 mins and then add the butter.
  3. Spice your butter with a generous pinch of nutmeg and allow to bubble and poach the Hake for 3 mins. Spoon over the golden foaming butter to cook the fish evenly.
  4. Flip your fish over and add the shrimp, spring onions and tarragon to the pan.
  5. Cook for a final 2-3 mins and serve as soon as the fish is cooked through, the spring onions are delicately wilted and the tarragon fries in the butter. Season to taste