- 1 lemon
- A large handful of wild garlic
- 100g butter
- 4 hake fillets
- 400g asparagus
Prep: 10 mins | Cook: 20 mins
1. Finely grate the zest off the lemon. Wash and shake dry the wild garlic leaves. Melt the butter gently in a small pan. Add the lemon zest and wild garlic leaves, and season with a pinch of salt and pepper. When the wild garlic leaves have wilted, remove from the heat and set aside with a lid on to keep warm.
2. Pour 2 tbsp olive oil into a large, non-stick frying pan and warm over a high heat. When the pan is hot, rub the hake fillets with salt and pepper. Add the hake to the pan, skin-side down, and fry for 5 mins. After 5 mins the skin should be crisp. Use a fish slice or large spatula to carefully turn the fish over and fry for a further 2 mins on the other side.
3. While the hake cooks, snap the tough ends off the asparagus. As soon as the fish is cooked, transfer it to warm serving plates. Put the pan used to cook the fish back on the heat and add the asparagus. Fry the asparagus for 2 mins, then shake the pan to turn the spears. Pour 2 tbsp water into the pan and cook for a further 1 min, till the spears are bright green and tender with a slight bite.
4. Add the asparagus to the fish on each plate and spoon over the warm wild garlic butter. Serve with your choice of sides.