Tomato Basil Pan-Seared Hake
- Hake fillet 2 pce
- Vegetable oil 2 tbs
- Onion 1 sm
- Garlic 2 clv
- Lemon zest 1 tbs
- Lemon juice 1 tbs
- Chicken stock 120 ml
- Salt 1 tsp
- Pepper 1 tsp
- Cherry tomato 150 g
- Fresh basil 3 tbs
Finely chop the onion, garlic, and fresh basil. Cut the cherry tomatoes in half and zest the lemon. Take a large skillet add in 1 tbs of vegetable oil, along with the onion and garlic. Cook until soft.
Next, add in the cherry tomatoes and cook until they're soft but still holding their shape. Continue with adding in the chicken stock, salt, pepper, lemon juice, and lemon zest. Continue cooking the tomato base on low heat for an additional 10 minutes.
In the meantime, pan sear the hake. Take another skillet add in 1 tbs of vegetable oil. Start heating the pan on low heat. Pat the fish fillets dry using a kitchen paper towel then season both sides with salt and pepper.
This is the right time to start cooking the rice and to put the stem broccoli in the oven.
Add the hake fillets into the skillet and pan sear both sides for 3 minutes each side with the lid on. Once the fish is fully cooked turn the heat off under the tomato base and pour it over the fish fillets. Serve with rice and a side of broccoli.