Pan-Seared Hake Fillet with Roasted Kohlrabi and Pearl Barley
Lightly pan-seared hake fillets served with earthy roasted kohlrabi and a hearty side of pearl barley, finished with a bright parsley-lemon sauce.
Ingredients
- Garlic5 g
- Olive Oil12.5 g
- Lemon25 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Hake Fillet175 g
- Kohlrabi250 g
- Pearl Barley75 g
- Fresh Parsley2.5 g
- Vegetable Broth100 ml
Instructions
- 1Step 1
Rinse pearl barley under cold water. In a small saucepan, combine barley with 200ml vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until tender and liquid is absorbed. (Can start this first while prepping other ingredients).
- 2Step 2
Peel and dice kohlrabi into 1.5 cm cubes. Toss with 15g olive oil, salt, and pepper on a baking sheet. Roast in a preheated oven at 200°C (390°F) for 15-18 minutes, or until tender and lightly caramelized.
- 3Step 3
While kohlrabi roasts, pat hake fillets dry. Season with salt and pepper. Heat the remaining 10g olive oil in a non-stick skillet over medium-high heat. Add hake fillets and sear for 3-4 minutes per side, or until flaky and cooked through.
- 4Step 4
In a small bowl, whisk together the juice of half a lemon, minced garlic, and chopped fresh parsley to create a simple sauce.
- 5Step 5
Serve the pan-seared hake fillets with roasted kohlrabi and pearl barley. Drizzle the parsley-lemon sauce over the fish and vegetables.
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