A luxurious creamy and vibrant fresh chilli sauce is perfect for midweek supper! The Olive Oil and Lemon with the hake acts as a delicate balancing act with the creamy sauce. The flavour of the oil gives the fish a subtle butterkissed popcorn flavour with hints a fresh citrus.
Adding peas to the sauce gives natural sweetness, which emphasises the savouriness of the fish and sauce. This dish is just perfect for a midweek supper, it’s easy, quick and just sumptuous!
2 tablespoons Azada Olive Oil & Lemon
30 grams unsalted butter
250 grams pieces of hake
150 grams frozen peas
250 grams single cream
A fresh sprig of sage
1 small leek, finely chopped
2 small red chillies, minced/ roughly chopped/ diced
Freshly ground sea salt and black pepper for seasoning
Boil the frozen peas in lightly salted water for 4-5 minutes, drain and keep warm.
In a shallow non stick pan, warm the butter and Azada’s Olive Oil and Lemon. When the butter starts to sizzle, place the hake into the pan and cook for 5-7 minutes on each side until lightly golden and set aside.
In the same pan, pour in the cream and heat gently, then add the fresh chillies, chopped sage and leek. Season with sea salt and black pepper and gently stir, add the peas and allow to gently heat for a further 2 minutes.
Serve the fish in two warm plates and gently pour over the warm creamy sauce and enjoy with fresh crusty bread.