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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Broiling delicate hake gives it a slightly golden crust and a flaky, moist center. That texture is made all the more memorable when it's paired with rustic sautéed mushrooms. Ingredients:
2 tablespoons extra-virgin olive oil |
1 teaspoon grated lemon zest, divided |
4 (6-ounces) hake or pacific cod fillets (1 1/2 to 2 inches thick) |
1/2 stick unsalted butter, divided |
1 garlic clove, finely chopped |
1 pound mixed fresh wild mushrooms, trimmed and cut into 1/2-inch pieces |
1/4 cup reduced-sodium chicken broth |
1/4 cup chopped flat-leaf parsley |
1 1/2 teaspoons fresh lemon juice |
Directions:
1. Preheat broiler.
2. Stir together oil, 1/2 teaspoon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then toss with fish.
3. Broil fish on rack of a broiler pan 3 to 4 inches from heat until just cooked through, 8 to 12 minutes.
4. While fish broils, heat 2 tablespoons butter in a large heavy skillet over medium-high heat until foam subsides, then sauté garlic 30 seconds. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until liquid mushrooms give off has evaporated, 4 to 5 minutes. Add broth, scraping up any brown bits, then add parsley, remaining 1/2 teaspoon zest, and remaining 2 tablespoons butter, swirling skillet until butter is incorporated. Remove from heat and stir in lemon juice and salt and pepper to taste. Spoon mushrooms over hake.
5. Per serving: 333 calories, 19 g fat (8 g saturated), 52 mg cholesterol, 104 mg sodium, 17 g carbohydrate, 4 g fiber, 27 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe › Per serving: 333 calories, 19 g fat (8 g saturated), 52 mg cholesterol, 104 mg sodium, 17 g carbohydrate, 4 g fiber, 27 g protein See Nutrition Data's complete analysis of this recipe › Nutritional analysis provided by Nutrition Data
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