Hake and Mussel Skillet with Light Roasted Green Pepper Cream, Dill Potatoes and Warm Lemon Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green peppers on a tray, coat them with 1 tablespoon olive oil, and roast for 18 minutes, turning halfway through, until blistered and tender.

2. 2

   Meanwhile, boil the baby potatoes in a pot of salted water for 12 to 15 minutes, until tender. Drain and set aside.

3. 3

   Transfer the roasted peppers to a bowl, cover for 5 minutes, then peel them. Remove seeds and stems. Blend them with the shallot, 2 minced garlic cloves, fish stock, cream, sweet paprika, a pinch of salt, and black pepper until smooth.

4. 4

   Pour the pepper cream into a wide skillet or shallow casserole and cook over medium heat for 5 minutes, stirring occasionally, until slightly thickened. Keep warm over low heat.

5. 5

   In another skillet, heat 1 tablespoon olive oil with the butter over medium heat. Add the cooked potatoes and sauté for 5 to 6 minutes with half of the dill, a pinch of salt, and pepper. Keep warm.

6. 6

   Heat 1 tablespoon olive oil in a wide pot. Add the sliced garlic and cook for 30 seconds. Add the mussels and dry white wine, cover, and cook for 4 to 5 minutes until the shells open. Discard any that stay closed and sprinkle with chopped parsley.

7. 7

   Pat the hake fillets dry with paper towels and season them with salt, pepper, and the zest of half the lemon. In a clean skillet, heat 1 tablespoon olive oil over medium-high heat and sear the hake for 3 to 4 minutes per side, until juicy and just flaky.

8. 8

   In a small saucepan, gently warm the remaining tablespoon of olive oil with the remaining lemon juice and the rest of the dill for 1 minute over very low heat, without letting it boil.

9. 9

   To serve, spread the green pepper cream onto plates or a serving dish. Arrange the dill potatoes, hake fillets, and mussels on top. Finish with the warm lemon-dill oil and serve immediately.