Hake with Anchovy Butter, Olives and Caper Berries
  • Salt to season
  • hake fillets
  • 15g butter
  • 1 shallot, sliced
  • 1 garlic clove, crushed
  • 10 olives, depipped
  • 10 caper berries
  • 10g anchovy butter
  1. salt the skin of the hake
  2. heat the butter in a frying pan and sauté the shallot and the garlic
  3. place the hake in the pan skin side down
  4. when cooked turn, and add the olives and caper berries
  5. serve with the anchovy butter
Recipe by Lavender and Lime at https://tandysinclair.com/hake-with-anchovy-butter-olives-and-caper-berries/