A light and healthy dish, consisting of grilled hake, placed on a bed of samphire, mixed with melted butter and laverbread. Garnished with a squeeze of fresh lemon juice and a side of lightly cooked beetroot slices, warmed under the grill.

Serves 1 Ingredients:

  • 1 x fillet of hake
  • 1 x tbsp unsalted butter
  • 2 x tbsp laverbread
  • 2 x large handfuls of samphire
  • 1 x cooked beetroot
  • 1/2 x a lemon
  • sea salt and black pepper to season
  • olive oil

Method
1. Preheat the grill to a high/medium heat and the hob.

2. Drizzle olive oil into a frying pan. Season the hake both sides with sea salt and black pepper. Place the hake fillets into the frying pan, drizzle some more olive oil on top and place under the grill, on a medium level.

3. Mix the laverbread and butter together in a small bowl. Place the mixture into a small/medium saucepan and allow the butter to melt.

4. Cut the cooked beetroot into thin slices. Set aside.

5. Once the butter in the saucepan begins to bubble, add the samphire into the pan and continue stirring, until the samphire is coated in the butter mix and is heated through thoroughly. Squeeze half a lemon into the pan. Set aside.

6. Place the slices of beetroot into the frying pan, with the hake. Warm through for a few minutes.

7. Serve the samphire onto a plate. Surrounded by the beetroot slices. Lay the hake fillets on top of the samphire. Spoon any melted butter over the top and complete the dish with a squeeze of lemon juice.