Second recipe in the #lowcalfinedining series is again a fish dish. This time, a beautiful hake fillet served with mussels, baby courgette, asparagus and sugar snap peas. I like this combination of fish and green vegetables, and I find it quick and easy to cook, especially for when I want to whip up a quick dinner. The cooking is minimal, making the most of what each ingredient has to offer. Hake fillet is very versatile: it can be pan-fried, grilled, steamed or baked and makes a great alternative to cod. Also, hake was declared by the NFFO as the UK’s most sustainable fish, and it is in season most of the year (excepting February and March). For these reasons, I would encourage you to use it more often in your cooking.
The recipe is quite straight-froward. I would recommend preparing all the ingredients in advance, and start cooking the vegetables first. The fish only takes a couple of minutes too cook, so leave it by the end. As with the previous recipe, the ingredients are for one portion. But if you’re cooking for 2 (or more), all you need to do is adjust the quantities accordingly.
I am very excited about the new Low Calorie Fine Dining concept and I’m looking forward to hearing your feedback. My aim is to elevate low calorie dinners to a new level, and not only to make them look pretty but also to make them taste super delicious. So please let me know what you think about it. And if you like what you’re seeing, follow the hastag #lowcalfinedining and the official insta page of the project @lowcalfinedining.
To find out more about this new concept, please read the Low Calorie Fine Dining manifesto here.