Hake with peas and baby carrots

Name: Hake with peas and baby carrots
Ingredients: 8 hake fillets; 3 tablespoons oil; 1/2 medium onion (75 g); 400 g peas; 200 g baby carrots; 1 teaspoon salt; 1/2 teaspoon ground pepper; 700 ml water

Fish - Hake with peas and baby carrots by Mirabela C. - Recipia

Canned peas and baby carrots sit alongside pan-seared fillets in hake with peas and baby carrots. The vegetables stay soft and warm, while the fish gets golden edges. I keep an eye on the thickness of the fillets, because thin ones dry out quickly. Prep: 20 minutes. Cook: 24 minutes. Rest: 10 minutes. Total time: 54 minutes. Serves: 4. About 420 kcal and 28 g protein per serving.

Ingredients

8 hake fillets
3 tablespoons oil
1/2 medium onion (75 g)
400 g peas
200 g baby carrots
1 teaspoon salt
1/2 teaspoon ground pepper
700 ml water

Preparation

1. Pat the fillets dry with paper towels, without rinsing them. Drain the canned peas and carrots, then chop the onion. Prep takes 20 minutes. 2. Heat 2 tablespoons of oil in a wide pan. Fry the fillets in two batches, 4 minutes per side, until browned and the flesh turns opaque. 3. Transfer the fish to a plate and cover it for 10 minutes. 4. In a separate nonstick pan, heat 1 tablespoon of oil and cook the onion for 4 minutes. Add the canned peas and carrots, 1 teaspoon of salt and 1/2 teaspoon of pepper; stir gently and cook for another 4 minutes, until the vegetables are hot. If using fresh vegetables, add 700 ml of water and simmer them for 15 minutes, until the carrots are tender and most of the water has evaporated. 5. Serve the vegetables warm alongside the fish.

Notes

I used canned peas and baby carrots, already cooked; drain them well, because any liquid left behind can make the vegetables too watery. Fillets of a similar thickness brown evenly, while very thin ones should be taken out earlier, as soon as the flesh turns opaque. For fresh vegetables, the 700 ml of water should cover them; baby carrots may need a few minutes longer than the peas. Refrigerate leftovers for up to 3 days and reheat them briefly so the fillet doesn’t dry out. Serve the fish and vegetables with plain rice or boiled potatoes. You can swap the peas for 400 g of green beans cut into pieces; the fish is the allergen in this dish.