For a stress-free yet sophisticated dinner, this one-tray roast hake with caper anchovy butter is the way to go. The recipe's simplicity belies its ability to deliver an impressive meal that's perfect for both weeknight suppers and special occasions.
The secret to this dish lies in the aromatic caper and garlic butter, which infuses the fish with a punchy flavor that elevates it from humble to haute cuisine. To take it up another notch, the butter is paired with a medley of fragrant herbs, including chives, anchovies, and lemon zest.
When it comes to accompaniments, the choices are endless. A creamy mashed potato or polenta provides a comforting contrast, while a simple green salad adds a pop of color and freshness. For a more substantial option, try serving the dish with roasted sweet heart cabbage – the slightly bitter flavor complements the rich butter beautifully.
The recipe itself is remarkably straightforward: simply combine chopped garlic, anchovies, capers, chives, and lemon zest with softened butter, then spread it over fish fillets arranged atop shredded cabbage and sliced onions. Roast in the oven for 16-20 minutes, basting with the flavorful juices halfway through to ensure every bite is infused with flavor.
To make this recipe even more appealing, consider its eco-friendly credentials – The Guardian's commitment to sustainable fish ensures that your dinner choice won't come at the expense of the planet. With a prep time of just 10 minutes and cooking time of 30 minutes, it's also an excellent option for busy home cooks looking to serve up something impressive without breaking the bank.
One final tip: don't be shy with the butter – basting the dish halfway through will release all those delicious juices back into the fish, making each bite a true delight.
The secret to this dish lies in the aromatic caper and garlic butter, which infuses the fish with a punchy flavor that elevates it from humble to haute cuisine. To take it up another notch, the butter is paired with a medley of fragrant herbs, including chives, anchovies, and lemon zest.
When it comes to accompaniments, the choices are endless. A creamy mashed potato or polenta provides a comforting contrast, while a simple green salad adds a pop of color and freshness. For a more substantial option, try serving the dish with roasted sweet heart cabbage – the slightly bitter flavor complements the rich butter beautifully.
The recipe itself is remarkably straightforward: simply combine chopped garlic, anchovies, capers, chives, and lemon zest with softened butter, then spread it over fish fillets arranged atop shredded cabbage and sliced onions. Roast in the oven for 16-20 minutes, basting with the flavorful juices halfway through to ensure every bite is infused with flavor.
To make this recipe even more appealing, consider its eco-friendly credentials – The Guardian's commitment to sustainable fish ensures that your dinner choice won't come at the expense of the planet. With a prep time of just 10 minutes and cooking time of 30 minutes, it's also an excellent option for busy home cooks looking to serve up something impressive without breaking the bank.
One final tip: don't be shy with the butter – basting the dish halfway through will release all those delicious juices back into the fish, making each bite a true delight.
I'm totally making it for my family dinner next wkend. The caper anchovy butter sounds like a game changer 
I've been stuck in a cooking rut lately, but this one tray roast hake with all the fixin's is just what I need to level up my meal game. And yay for eco-friendly cred too 
10 minutes prep time? That's like, super duper easy peasy 
I'm loving the eco-friendly vibe of this recipe, reminds me of our current gov's climate change initiatives 
. But let's get to the real issue here - affordability 
. 30 minutes cooking time and prep time of just 10 minutes is great for busy home cooks, but what about those on a tighter budget? Will they be able to afford this "sustainable" fish option or will it become another luxury item out of reach? Shouldn't we be focusing on making sustainable food options more accessible to all income levels, not just the already well-off? 
Fish populations are declining at an alarming rate due to overfishing and plastic waste. This recipe may seem fancy, but the fish used is probably sourced from areas with poor fishing regulations... guess that's what you get when you go for sustainable seafood 
it's literally so easy peasy but still totally impressive for dinner parties! I mean who needs complicated recipes when you can just whip up some caper and garlic butter and voilà? 
the best part is the flavors are literally insane - it's like a party in your mouth 
and don't even get me started on how eco-friendly it is, sustainable fish for the win 
And don't even get me started on the environmental impact of using fish that's been certified sustainable – isn't the fact that we're paying more for it kinda a problem in itself? 
Plus, I'm not sold on the idea of basting the dish with juices... won't that just make everything all soggy and gross? 
