Pan Fried Hake

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Fish is probably one of the easiest things to cook. It takes just a few minutes to fry up a nice fillet with some seasoning.

So that’s what I decided to do when J’s grandmother was here since she loves fish.

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I didn’t have any time to marinate the fish or do anything fancy, so I just grated some fresh ginger and minced some garlic into a skillet with coconut oil and started pan frying the fish. The white fish I used was a hake fillet (which is a type of fish similar to cod or haddock).

Pan Fried Hake

For the side dish, I just chopped up some swiss chard and stir-fried it in coconut oil with a dash of soy sauce or coconut aminos.

Pan Fried Hake

Finally, I just seasoned the hake fillet with a bit of sea salt and black pepper.

Pan Fried Hake

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Pan Fried Hake

Ingredients

  • 1 hake fillet (or use another white fish)
  • 2 cups swiss chard, roughly chopped
  • 2 tablespoons coconut oil
  • 2 teaspoons freshly grated ginger
  • 2 cloves of garlic, minced
  • 1 teaspoon soy sauce or coconut aminos
  • salt and pepper to taste

Instructions

  1. Place 1 tablespoon of coconut oil into a skillet on a medium heat.
  2. Add in the minced garlic and grated ginger.
  3. Then place the fish fillet into the skillet.
  4. In another pan on a medium heat, place 1 tablespoon of coconut oil and drop the chopped swiss chard into it. Add the soy sauce or coconut aminos. Stir until the swiss chard gets soft (around 5-10 minutes).
  5. When the color of the fish fillet has changed up to almost half way up the side of the fillet, turn it over (it should change from a transparent color to a solid white color).
  6. Cook until the side of the fish has completely turned white.
  7. If it's a thick fillet, then after the side has completely turned white, turn down the heat and cover the pan for a few minutes to ensure the middle of the fish gets cooked.
  8. When the fish is done, sprinkle some salt and pepper on it (you can also do this to the fillet before you put it into the skillet if you prefer).
http://paleomagazine.com/pan-fried-hake/

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