Prep time: 10 mins
Cooking Time: 20 mins
Serves: 4
Ingredients
- 100ml olive oil - for frying
- 800g MSC certified hake or other white fish
- Salt - to taste
- 2 cloves garlic, finely chopped
- Parsley - to taste, finely chopped
For the sauce:
- Saffron - to taste
- 2 oranges OR 3/4 -1 cup orange juice
- 10g cornflour
- 50ml lemon juice
To serve:
- Cracked black pepper - to taste
- Watercress - picked from the stem
Method
Heat the oil in a pan. Season the fish with salt and proceed to lightly fry it, gently turning it around until browned all over.
Remove the fish from the pan and place it into a casserole dish.
Stir fry the garlic and parsley in the oil used for frying the fish.
Sprinkle the garlic and parsley over the fish.
Juice the oranges (or use store bought juice) and stir it in with the cornflour and lemon juice.
Crush the saffron in a mortar and stir this into the orange juice mixture.
Cover the fish with the orange/saffron sauce and cook on a low heat for 5 minutes.
Plate up, sprinkle some watercress over the top, and grind over some black peppercorns to finish. Serve immediately, eat and enjoy!
Serving suggestion:
Lightly season and fry asparagus stems with roasting carrots whilst cooking the hake and serve together.
Source: Marine Stewardship Council