Fillet of Hake with Parsley and Caper Butter

This is a fish recipe which is served with Caper butter made the French way to buerre noisette. It is very rich in minerals.

Ingredients

Hake fillet 10 Medium
Salt To Taste
Flat leaf parsley 4 Tablespoon , chopped finely (2 handfulls)
Capers 350 Gram , roughly chopped
Lemons 2 Medium , juiced
Butter 300 Gram

Directions

GETTING READY

1. Preheat the oven to required temperature.

MAKING

For The Buerre Noisette

2. In a pan on low heat, add butter and melt it. Continue to cook it till the butter separates into fat and milk proteins. Cook further till the milk proteins turn golden brown, then remove from heat.

3. Add the lemon juice, capers and parsley to this and mix well till combined.

For The Fish

4. Season the hake fillets with salt. Cook it in the preheated oven till done.

SERVING

5. In a serving plate, place a Hake fillet and serve topped with the caper butter.

Recipe Summary

Difficulty Level: Medium
Servings: 10

Nutrition Facts

Serving size

Calories 344Calories from Fat 248

 % Daily Value*

Total Fat 28 g43.1%

Saturated Fat 15 g75%

Trans Fat 0 g

Cholesterol

Sodium 329 mg13.71%

Total Carbohydrates 19 g6.3%

Dietary Fiber %

Sugars

Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet