Some appetising delicacies from www.bordbia.ie Blackened cajun hake with wilted spinach
This is ideal for a quick supper dish. Experiment with your favourite spice mixture or curry powder instead of the Cajun seasoning.
Ingredients
Four 175g hake fillets, skin on and boned; four teaspoons of Cajun seasoning; one tablespoon of olive oil; 400g fresh baby spinach leaves; knob of butter; salt and freshly ground black pepper.
Method
Preheat the oven to 180C/350F/Gas mark 4. Place the Cajun seasoning on a flat plate and use to dust the hake fillets, shaking off any excess. Heat an ovenproof frying pan. Add the olive oil and sear the hake skin side down for one minute, then turn over and cook for another minute. Transfer to the oven and roast for four to six minutes. The exact time will depend on the thickness of the fillet.
Meanwhile, wash the spinach and remove any large stalks, then dry well. Heat the butter in a large pan and then add the spinach, cook until it wilts down, season to taste. Arrange on warmed plates (leaving any excess moisture behind in the pan ).
Tips
If the sun is shining cut the hake into cubes and dust in the Cajun seasoning, then thread onto skewers and drizzle with the olive oil. Grill on the barbecue for eight to 10 minutes, turning once and serve with warmed flour tortillas, shredded lettuce, and tomato salsa or cucumber raita
Other fish you could use: hake or haddock fillets
Aromatic steamed haddock
The fresh zingy flavour of the ginger complements the steamed haddock perfectly. Just be careful not to overcook the fish, it should still be very moist and tender when it is served. If you do not have a steamer just place the haddock in a baking dish, dr
Ingredients
Four 150g skinless and boneless haddock fillets
Dressing: three tablespoons of extra-virgin olive oil; two tablespoons of dark soy sauce; two garlic cloves, finely chopped; two teaspoons of freshly grated root ginger; two scallions, finely chopped, and juice of a lime.
Method
Put the haddock fillets in the steamer. Cover tightly and steam for eight to 10 minutes, depending on the thickness of the fillets: they should have turned opaque and be flaking slightly but be still moist. Remove onto warm plates and keep warm.
Place the pak choi in the steamer and steam for a minute or two.
Meanwhile make the dressing by whisking everything together in a small bowl.
Arrange the steamed haddock and pak choi on warmed plates and drizzle over the dressing to serve.
Tips
To pack an even more powerful flavour punch to the dressing add some chopped fresh coriander and a splash of sesame oil. Before cooking check for bones by running your clean fingers over the surface and along the edges. The easiest way to pull them out is with a tweezers.
Other fish you could use: whiting, hake or trout fillets.
