You could substitute an alternative firm fleshed fish, such as cod here. If you haven’t ever made Greek avgolemono sauce then you really should! Its much easier to make than you might think and all that is needed is egg, lemon and some stock. This refreshing bright and creamy sauce is delicious served with vegetables or chicken, as well as fish.
Ingredients (serves 2)
For the hake:
2 hake fillets
100g breadcrumbs
Zest of 1 small lemon
3 tbsp finely chopped thyme
60g softened butter
Oil to fry
For the sauce:
2 eggs
75ml warm chicken or vegetable stock
4 tbsp lemon juice
To serve (optional):
Cooked spinach leaves and green herb oil (I used wild garlic oil)
Method
For the fish:
Place the each hake fillet on a bed of cooked spinach leaves. Pour the avgolemono sauce around and drizzle with green herb oil.
Ingredients (serves 2)
For the hake:
2 hake fillets
100g breadcrumbs
Zest of 1 small lemon
3 tbsp finely chopped thyme
60g softened butter
Oil to fry
For the sauce:
2 eggs
75ml warm chicken or vegetable stock
4 tbsp lemon juice
To serve (optional):
Cooked spinach leaves and green herb oil (I used wild garlic oil)
Method
For the fish:
- Heat the oven to 200 C
- Combine the breadcrumbs, lemon zest and thyme and softened butter. Season with salt to taste. Cover the fillets with the crumbs, pressing down to makes sure the topping adheres.
- Heat oil in a non-stick pan and fry the hake fillets, skin side down, for a few minutes.
- Transfer to the oven and bake for 12 to 15 minutes or until the fish is cooked through and the topping is golden brown.
- Whisk the eggs and lemon juice together until frothy and add ½ the warm (not hot) stock, whisking well.
- Place the mixture in a pan over a very low heat. Gradually add the rest of the stock, whisking as you go. Carry on whisking until the mixture thickens (approx. 5 mins).
Place the each hake fillet on a bed of cooked spinach leaves. Pour the avgolemono sauce around and drizzle with green herb oil.