Frozen fish is a real life saver, especially in the middle of the week when most of us don't have the time to fuss about with cooking. It's super convenient and available all year long, and did we mention healthy? Here are five quick and easy ways to use frozen fish in a dish.
Hake is a super versatile white fish high in protein and low in fat. It can be a little bland tasting on its own, so you can add flavour to your heart's content using a range of seasonings.
Hake has few bones and makes delicious fish fingers or fish cakes. It's equally good battered, deep-fried and served with chips and a tartare sauce. In fact, baked, fried, sautéed or grilled - from fresh or frozen - everybody loves hake. But it is a delicate fish, so handle gently.
Lightly coat the fillets in seasoned flour. Shallow fry in oil over moderate heat for 4-5 minutes on each side until crips and browned.
Serve with potato crisps and garnish with plenty of watercress or parsley and drizzle with olive oil and lemon juice.
Pre-heat grill. Brush the frozen fish with flavoured butter made by mixing 50 g unsalted butter, at room temperature with 6 anchovy fillets and a crushed clove of garlic. Season with pepper and grill in the middle of the oven for 5-6 minutes on each side.
Serve with crispy potatoes with lime and parsley salt
Arrange hake fillets on a baking tray and season to taste. Top with slices pancetta or Parma ham.
Combine finely chopped parsley with the juice of 1 lemon, smashed anchovies, sprigs fresh thyme and olive oil. Drizzle over the fish, then bake for 15–20 minutes at 180°C, or until succulent but still firm.
Serve with creamy mashed potatoes and a cucumber and tomato salad.
Defrost the fillets and blend fish fillets, chilli, lime juice and egg white until smooth. Mix with chopped spring onion, coriander (or parsley) and mould into patties. Pan fry until golden and cooked through.
Serve with home-made tartar sauce, lemon wedges and steamed veggies or a crisp salad.
Sauté your seasoned fillets in a hot pan with just a splash of oil and toss in some capers, olives, garlic and lemon juice until cooked and juicy. The mild flavour of the hake will soak up the Mediterranean flavours of the other ingredients wonderfully.
Serve with steamed baby potatoes or warm potato and sorrel salad. Use butter lettuce if you can't find sorrel leaves.
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