pan-seared hake fish

Today, we will be making pan seared hake fish with butternut squash topped with crunchy radish. This is one of my recipes that I created out of the ‘blue’ and I love it because this recipe is very light, healthy, filling and very easy to make.

grilled hake fish with butternut squash and radish

Before we get started, here is a little story of how this recipe came to be. I got of from work one evening and headed to grocery store and on my way there, I kept thinking to myself, what should I have for dinner? Considering that I had a heavy lunch that afternoon, I was leaning towards having a lighter meal for dinner. As I walked into the grocery store, the first thing that came to my mind was fish! Fish sounded like a great option because it is pretty light and nutritious. I walked over to the fish counter and the fish of the day was hake. Even though I have never had hake fish before, I was curious to try it out and so I bought it. Hake fish is a very delicate and flaky Mediterranean fish with great flavors.

After making my purchase, I remembered that I had some squash at home and I figured that I could pair it nicely with my hake fish. The rest is history because this scrumptious recipe of mine turned out to be ridiculously amazing and delicious. Let’ get cooking.

Ingredients Needed (Serving: 1 Person):

  • fillet of hake
  • ½ teaspoon of rosemary 1 tablespoon of fresh mint leaves
  • pinch of fresh cracked black pepper
  • pinch of salt to taste
  • pinch of old bay seasoning
  • 1½ cup of peeled/chopped butternut squash
  • Olive oil
  • ½ lemon
  • 2 radishes (Sliced)
  • Small stem of parsley

Instructions:

First, rinse fish with cold running water. Squeeze lemon on hake fish and then pat dry.
Next, sprinkle salt, black pepper, rosemary and old bay on fish. Set aside and let it marinate for 5 minutes. While, the fish is marinating, let us move onto the squash.

Pre-heat oven to 400°F. Place squash in a baking pan or pyrex pan and sprinkle with salt, black pepper and olive oil. Cover baking pan with aluminum foil to trap heat. Bake for 30-40 minutes. Once the squash is fully cooked (you can tell if you can easily pierce it with a fork), transfer into a food processor. Add a pinch of black pepper, mint leaves and drizzle some olive oil. Puree for couple of seconds. Also, use can mash it up in a glass bowl if you don’t have a food processor. Our squash is ready. Now, let’s finish up the fish.

Using medium heat (on the stove), drizzle some olive oil in a sauce pan. Place fish in the sauce pan and sear for 3 minutes on each side. Try not to over cook the fish. Turn off heat and let the fish rest for a few minutes. Now that all of our food components have been completed, it is time to plate.

Dish some pureed squash in a semi-hollowed plate and top it with the pan seared hake fish. Garnish with radishes and parsley.

hake fish

Voilà dinner is served. Now, let’s take a bite of this deliciousness. Oh wow….this meal right here is so refreshing……the sauce awakens your senses….the hake fish is soo flaky and moist and literally melts in your mouth. The radish gives this meal a nice crunch. Last, but definitely not the least, the parsley provides a nice punch of flavor. Enjoy. Bon Appetite!

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