Hake in a simple and sophisticated seafood sauce

Sear the hake:

Pat hake fillets dry, season with salt and pepper.

Heat a non-stick pan with olive oil or butter.

Cook fillets skin-side down first (if skin-on) for 2–3 mins per side, until golden and cooked through.

Remove from pan and keep warm (foil or low oven).

Make the sauce:

In the same pan, melt 1 tbsp butter.

Sauté shallots for 1–2 minutes until soft, then add garlic and cook for 30 seconds.

Pour in white wine and simmer for 2–3 minutes to reduce slightly.

Add fish stock and simmer another 2 minutes.

Stir in cream and Dijon mustard (if using), and cook gently until the sauce thickens slightly.

Season with salt, white pepper, lemon juice, and stir in fresh herbs.

Serve:

Spoon sauce over the hake fillets.

Garnish with extra herbs or lemon zest if desired.

🍽️ Serving suggestions:

Soft mashed potatoes or buttered baby potatoes

Steamed green beans or asparagus

Crusty bread to mop up the sauce