Barbecued Fish on the Stove Top!
Pan-Fried Lemon, Parmesan and Herb Crusted Hake
Fish on Friday
Yes, it’s the weather that will lead again in today’s post…..and yes, it’s the rain, or should I say the MONSOON kind of rain that’s what I’m talking about! This morning started again with torrential rain – not just a little shower, but BUCKETS of it pelting against the windows and thundering down the velux windows in our bedroom…..like a river torrent, but on our roof. Plans of barbecued fish for Fish on Friday were put to one side, and I had to think how I was going to cook my two bits of hake I had defrosted for today’s lunch…..so, again I find myself pan-frying them in the manner of a BBQ on my stove top!
Last week’s Fish on Friday was a fabulous, and VERY French style Roasted Red Pepper & Tomato Tapenade Topped BBQ Cod with Hot New Potato Salad with Mint & Spring Onions. And the week before that we enjoyed a VERY easy Fish Curry made with coley. But today, it’s Pan-Fried Lemon, Parmesan and Herb Crusted Hake, served with some left over Scotty Brand New Potatoes, which were also fried and served with parsley. My lovely hake came from John at Delish Fish as always, his fish is HARD to beat and always boned and filleted so well.
Hake is fast becoming my favourite white fish; it’s has a nice flake and is meaty like cod, with an almost sweet and nutty flavour…..it’s mild and delicate and for that reason a GREAT fish to serve to children as well as those who not keen on stronger flavoured fish. In France, hake is called ‘saumon blanc’ (which translates as ‘white salmon’) and I can understand why, as it has a similar texture to salmon and its firm texture makes it a great fish for the BBQ as well as roasting and pan-frying. It comes from the same family (Phycidae) as cod and haddock, which makes it a GREAT substitute for both of them, especially as it is cheaper! The sad thing is, that most of our wonderful British hake is sent to Spain and France, as they appreciate it more than we do, something we need to address maybe.
Anyway, this is my LATEST recipe for hake, a simple and yet VERY tasty way to serve this versatile fish for lunch or a family supper; it is coated in a home-made lemon and fresh herb crumb with added Parmesan, which melts and makes a FABULOUS crumb, even though it sometimes welds itself to the pan, it can be coaxed out with a spatula and sprinkled over the fried fish for an extra crunch, we all fight over the extra crumbs! Simply serve with salad or seasonal greens, and maybe some pan-fried potatoes, as I have done here; leftover new potatoes that were fried in a LITTLE butter and then had fresh parsley sprinkled over them at the table…..simple and VERY effective, and a great way to jazz up those left over spuds! So, here with a FISHY flourish, as I am a FISH FANATIC, is my Pan-Fried Lemon, Parmesan and Herb Crusted Hake! Have a GREAT start to the weekend and see you later. Karen.
As I used LEFTOVER POTATOES in the dish, I am entering this into Kate’s (Turquoise Lemons)
EXCELLENT blog challenge, No Waste Food. June’s theme is: any recipe using leftovers!