Hake with Buttered Asparagus & New Jersey Royals

May 19, 2022

Hake with Buttered Asparagus & New Jersey Royals


4 Hake portions centre cut if possible 
2 tbsp olive oil 
Salt and pepper 
1 lemon 
70g Butter 
1 tbsp capers 
300g Bunch of asparagus 
300g JerseyRoyal potatoes 
1 tbsp salt 
1 bunch fresh mint 


  • Wash the potatoes before cooking in a large pan of salted boiling water until tender. 
  • Snap the asparagus and place the spears into the pan with the potatoes for the last 3 minutes of cooking just enough to part cook.
  • When the potatoes are cooked lift out the asparagus and drain the potatoes. 
  • Top the Jersey Royals with butter and fresh mint while you cook the fish. 
  • Pre heat a non stick frying pan, then pat the fish dry and drizzle with olive oil on both sides. 
  • Season with salt and pepper, then place skin side down into the frying pan and cook until the skin is crisp. 
  • Turn the fish over and add the butter, capers and lemon juice. 
  • Cook under a gentle heat for a further 3-4 minutes 
  • To cook the asparagus heat a frying pan and pour into the white wine when its hot, add the butter followed by the asparagus. 
  • Cook for 2 minutes then serve with the fish and potatoes 



Recipe courtesy of KitchenCraft (Lifetime Brands LTD)

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