Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star
With the spring weather getting warmer with each day, it’s time to abandon those heavy warm dinners and start opting for lighter and frankly quicker dinner ideas. This Lemony Hake dish is a super healthy and really quick dinner, perfect for springtime leaving you plenty of step to get out and enjoy the longer evenings without feeling heavy or sluggish.
Serves 4
500g fresh Irish hake, skinned and cut into 4 fillets
50g butter
Rind and juice of 1 lemon
60g plain flour
Salt and freshly ground black pepper
½ clove garlic, minced
Chopped flat leaf parsley
In a small bowl, mix together the butter, garlic, parsley and the lemon juice until you have a lemon butter. Season with some salt and pepper and set aside.
Place the flour into a shallow bowl, and again season the flour with some salt and pepper.
Coat each hake fillet into the flour and coat on all sides. Quickly fry the hake fillets in a hot pan in 2 tablespoons of oil. When the fillets are golden brown remove and place the fillets onto a non-stick baking tray.
Spoon one spoon of lemon butter along with some lemon zest on top of each and place in a preheated oven at 200oC for 15 minutes, or until cooked through and crispy.
Melt the remaining butter in a small pan and drizzle a little over each piece of hake and serve with wedges of lemon and steamed fine beans.
Lemon Frozen Yoghurt
Serves 4
500ml Greek style yoghurt
300g lemon curd
Pour the yoghurt into a lidded plastic container, and pour the lemon curd directly into the centre.
Using a spoon, swirl the curd through the yoghurt in a figure of 8 motion until the yoghurt is completely rippled with the lemon curd.
Cover with the lid and place it in the freezer overnight or until set firm.
Allow to thaw slightly before serving.
