Sautéed Hake with Piri Piri Prawns

Ingredients

• 2tbsp olive oil
• 2 Hake fillets (around 150g each)
• 4 Shallots, halved
• 160g Piri piri prawns (thawed, if frozen)
• 8 Baby potatoes, cooked, peeled, and cubed
• 1 can (drained) Sweetcorn
• ½ head of sweet cabbage, shredded
• 100ml White wine or vegetable stock
• 250ml Cream
• Juice of 1 lemon
• Salt
• Pepper
• Fresh parsley, chopped (optional)
• 1tbsp Signature Tastes fire roasted red pepper relish (optional)

Method

1. Heat olive oil in a large sauté pan over high heat.
2. Season hake fillets with salt and pepper. Add to the pan and sear for 2 minutes per side, or until lightly golden brown.
3. Add the prawns, shallots, and potatoes to the pan. Sear for an additional 3 minutes, stirring occasionally, until lightly browned.
4. Pour in the white wine or vegetable stock and cream. Add the sweetcorn and shredded cabbage
5. Cover the pan and simmer for 2-3 minutes, or until the hake is cooked through.
6. Remove from heat and stir in lemon juice. Season with additional salt and pepper to taste
7. (Optional) Swirl in Signature Tastes Fire Roasted Red Pepper Relish for extra flavour.
8. Garnish with chopped fresh parsley (optional) and serve immediately.