1 tsp olive oil
4 small hake fillets, skinned
2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
2 red peppers, cored and sliced
1 clove garlic, crushed
8 pitted black olives, halved
duo pack of potatoes in a tomato dressing and sizzling prawns
1 tsp flat leaf parsley, chopped ( optional )
4 small hake fillets, skinned
2 tbsp plain flour (All purpose)
salt and freshly ground black pepper
2 red peppers, cored and sliced
1 clove garlic, crushed
8 pitted black olives, halved
duo pack of potatoes in a tomato dressing and sizzling prawns
1 tsp flat leaf parsley, chopped ( optional )
method
1. Heat the olive oil in a frying pan.
2. Coat the hake fillets in plain flour seasoned with salt and freshly ground black pepper and panfry for approximately 8 minutes, turning halfway.
3. Remove from the pan and keep warm.
4. Add the peppers to the pan with the garlic and olives and cook gently for 5 - 6 minutes until softened.
5. Stir in the potato mixture and heat through.
6. Heat the prawns thoroughly in a small pan and serve the hake fillets with the pepper and potatoes, topped with the prawns and sprinkled with the parsley.
2. Coat the hake fillets in plain flour seasoned with salt and freshly ground black pepper and panfry for approximately 8 minutes, turning halfway.
3. Remove from the pan and keep warm.
4. Add the peppers to the pan with the garlic and olives and cook gently for 5 - 6 minutes until softened.
5. Stir in the potato mixture and heat through.
6. Heat the prawns thoroughly in a small pan and serve the hake fillets with the pepper and potatoes, topped with the prawns and sprinkled with the parsley.
serving amount
serves 4
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