Sage scented hake fillets are pan-fried and served with a garlic zucchini mash and creamy lemony sauce.
Heat some oil in a saucepan, add the chopped zucchini and gently brown. Throw in the finely chopped garlic and splash in some water intermittently to break down the zucchini.
Heat the olive oil in a pan. Put in the sliced garlic, chilli and sage leaves. Fry them but do not colour them (to release the aromas)Throw in the lemon zest and place the cod fillets in, skin side down. Seal it off on both sides. Pour in the milk. Put on a lid and simmer for 5 minutes or until the cod is cooked.
Serve the cod on a bed of mash. Stir the mascarpone and lemon juice into the sauce in the pan and spoon over to serve.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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