I am a fan of this delightful one-pan meal; it strikes the perfect balance between sophistication and simplicity, making it suitable for both casual weeknight dinners and special gatherings. The vibrant anchovy and garlic butter does the heavy lifting, creating an impression of culinary finesse without requiring extensive effort. You might wonder what to pair with this dish? It complements creamy mashed potatoes, rich polenta, or a fresh salad beautifully. Just remember to baste the fish midway thru cooking to ensure it absorbs all those flavorful flavors.
Baked Hake with Anchovy-Caper Butter
Readiness Time: 10 minutes
Cooking Time: 30 minutes
Serves: 4 peopel
2 cloves of garlic,peeled
5 anchovies
4 tablespoons capers
½ bunch chives
1 lemon
90g unsalted butter,diced
Pinch of sea salt and basil pepper
250g sweetheart cabbage,or any leafy greens
< strong >2 onions ,peeled and halved < br >< strong >2 tablespoons olive oil< / strong >< br >< strong >4 fillets (150g each) of hake or cod< / strong > ,skinless and deboned if necessary < p > preheat your oven to 220°C (200°C for fan ovens)/425°F/gas mark 7. In a mini food processor, combine the garlic cloves with the anchovies and half of the capers; add most of the chives as well. Pulse until finely minced (this can also be done manually using a mortar). Grate in the zest from one lemon, incorporate the butter, season generously, then blend until smooth (you can prepare this in advance and refrigerate).
Cut off the base of the cabbage, remove its core, then shred it finely. Slice up your halved onions thinly. In a large roasting pan, combine both cabbage and onions; squeeze juice from half a lemon over them along with olive oil—season liberally before tossing everything together evenly. Spread this mixture out into an even layer before placing your fish fillets on top; generously spoon some caper butter over them while distributing any leftover butter across the cabbage mix as well. Slice up your remaining lemon half into thin rounds; tuck these among both fish fillets and cabbage before sprinkling on any remaining capers.
Bake for about 16-20 minutes while basting everything with buttery juices halfway through cooking until you achieve tender fish alongside slightly charred cabbage edges. Finely chop any leftover chives for garnish before serving.