Steamed Hake & Greens in Broth

We recently went to a beautiful seafood restaurant on Dublin Bay called The Bay (https://bay.ie/) and it was simply delicious.
I am a huge seafood fan and their menu was really great, there was so much I wanted to choose from but I settled on the old reliable hake and veg.
Little did I know I was about to have one of the nicest serves of hake ever and so today I wanted to recreate this gorgeous and seriously simple dish so I could relive how good the meal was but by adding my own twist.
This is a great meal to make if you fancy something light and if you have not got much time left in the day. It takes 5 minutes to prepare and 5 minutes to cook so it really does take no time at all to come out with a restaurant worthy dish that will leave you feeling really satisfied.
I hope you enjoy it and even if you don’t want to make it at home, you should check out The Bay as it’s well worth a trip out.

Ingredients

200 gram fillet of Fresh Hake
½ cup Asparagus, chopped in thirds
½ cup Bok Choi, Thinly sliced
½ cup fresh Baby Spinach
1 cup Green Beans
1 cup Mange Tout
500 ml vegetable stock
Salt & Pepper to taste
Knob of Real Butter
1 Tsp. Lemon Juice

Method

Add all your green vegetables to a pot and pour over the vegetable stock.
Bring the pot to the boil then reduce the heat and cook for 3-4 minutes – DO NOT OVERCOOK – The green veg can overcook very quickly and turn to a very unsightly colour so keep an eye!
(As you can gather, this has happened to me and it was devastating!)
While your veg is cooking, add your hake fillet, salt, pepper, butter and lemon juice to a microwave steam bag and pop in the microwave for 4-5 minutes.
I use steam bags a lot for cooking fish as it retains all the moisture and they are just so quick to use, they are well worth picking up in the store.
Drain the green veggies and add to your serving bowl.
Keep the stock that the veg has been cooked in and add the juices from the steam bag to the mix.
Add the hake fillet to your serving bowl also.
Allow the vegetable stock and juices to fuse and add some salt and pepper to taste.
Once you’re happy, pour the broth over the hake and greens and allow the ingredients to sit on the broth.
Serve and enjoy – I bet there won’t be a drop left!

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