Season the hake on both sides with salt, black pepper and lime zest. Heat a medium nonstick frying pan over medium-high heat, add the butter and olive oil, and when foaming, add the hake, on the plummy side of the fish side down and pan fry for 3-4 minutes until slightly golden and crispy.
Put four 46 x 25cm/18 in. x 10 in. rectangles of greaseproof paper on your work surface. Next, you need to put some coriander on one half of the paper so that you can fold the other half over it afterwards, dividing it equally between the tour sheets, then place the hake golden and crispy side on top.
Fold the paper over the filling, then fold along the edges to seal securely.
Make sure the parcels are well sealed so that no liquid is lost. Put the parcels on a baking tray and bake for 8 minutes. Remove from the oven and leave to rest for 2 minutes before opening.
While the fish cooks, make the sauce. Heat a small sauté pan over medium heat, pour the fish stock and coconut milk in and bring to a boil, then reduce the heat and simmer gently until reduced by half, for about 4-5 minutes.
By now, the fish should be ready. Carefully open one side of each parcel, pour the cooking juices into the sauce, and then place the parcels straight onto the serving plates. Whisk in the whipped cream, return to the boil, remove from the heat and check the seasoning. Add the rest of the coriander and a bit of lime juice.
You’ve now got two options! You can either serve the parcels en papillote at the table with the sauce in a sauce boat or jug, or you can open the parcels, slide the filling out onto a serving plate and spoon the sauce over the top.
Your choice!
Season the hake on both sides with salt, black pepper and lime zest. Heat a medium nonstick frying pan over medium-high heat, add the butter and olive oil, and when foaming, add the hake, on the plummy side of the fish side down and pan fry for 3-4 minutes until slightly golden and crispy.
Put four 46 x 25cm/18 in. x 10 in. rectangles of greaseproof paper on your work surface. Next, you need to put some coriander on one half of the paper so that you can fold the other half over it afterwards, dividing it equally between the tour sheets, then place the hake golden and crispy side on top.
Fold the paper over the filling, then fold along the edges to seal securely.
Make sure the parcels are well sealed so that no liquid is lost. Put the parcels on a baking tray and bake for 8 minutes. Remove from the oven and leave to rest for 2 minutes before opening.
While the fish cooks, make the sauce. Heat a small sauté pan over medium heat, pour the fish stock and coconut milk in and bring to a boil, then reduce the heat and simmer gently until reduced by half, for about 4-5 minutes.
By now, the fish should be ready. Carefully open one side of each parcel, pour the cooking juices into the sauce, and then place the parcels straight onto the serving plates. Whisk in the whipped cream, return to the boil, remove from the heat and check the seasoning. Add the rest of the coriander and a bit of lime juice.
You’ve now got two options! You can either serve the parcels en papillote at the table with the sauce in a sauce boat or jug, or you can open the parcels, slide the filling out onto a serving plate and spoon the sauce over the top.
Your choice!
