Hake in a simple and sophisticated seafood sauce

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## 👩‍🍳 Instructions

### 1. **Season and Sear the Hake**

* Pat the hake fillets dry and season with salt and pepper.
* In a non-stick skillet, heat olive oil over medium heat.
* Gently place the fillets in the pan and cook for about **3–4 minutes per side**, or until the fish is opaque and flakes easily with a fork.
* Remove the fish and keep warm.

### 2. **Make the Seafood Sauce**

* In the same pan, add a bit more oil or butter if needed.
* Sauté the shallot and garlic for about 2 minutes until soft and fragrant.
* Add the wine (or fish stock) and let it simmer for 2–3 minutes to reduce slightly.
* Stir in the cream and mustard (if using), and let it simmer gently until it thickens slightly.
* Add the cooked seafood bits and stir to warm through.
* Finish with lemon zest, fresh herbs, and adjust seasoning to taste.

### 3. **Plate and Serve**

* Spoon the sauce generously over each hake fillet.
* Garnish with extra herbs, a lemon wedge, or a drizzle of olive oil.
* Serve immediately with crusty bread, steamed vegetables, or herbed rice.

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## 🍽️ Serving Suggestions

This dish pairs beautifully with:

* **Garlic butter new potatoes**
* **Lightly sautéed spinach or asparagus**
* **Risotto or a lemon-herb couscous**
* A glass of **chilled white wine**, such as Sauvignon Blanc or Pinot Grigio

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## 💡 Tips for Success

* **Don’t overcook the hake** — it cooks quickly and is best when just done and still moist.
* **Use fresh seafood** for the sauce if possible, or high-quality frozen options.
* Want to elevate it further? Add a few drops of **truffle oil** to the sauce before serving.

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## Final Thoughts

This recipe is a beautiful balance of **elegance and ease** — a dish that looks like it came from a fine dining menu but is simple enough for a weeknight dinner. The delicate hake combined with a velvety seafood sauce will transport your taste buds straight to the coast.

So go ahead — bring a little seaside sophistication to your kitchen tonight!

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Would you like a printable version or a meal prep variation of this recipe? I’d be happy to help!