Crispy Hake with Silky Red Pepper Saffron Sauce, Lemon Lentils, and Sautéed Asparagus

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a tray cut-side down, rub them with 1 tablespoon (15 ml) olive oil, and roast for 15 to 18 minutes, until the skin is blistered and the flesh is tender.

2. 2

   While the peppers roast, pat the hake fillets very dry with paper towels. Season both sides with 4 g (3/4 teaspoon) salt and 2 g (3/4 teaspoon) black pepper.

3. 3

   Heat 1 tablespoon (15 ml) olive oil in a medium skillet over medium heat. Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and saffron and cook 30 seconds more.

4. 4

   Peel the roasted peppers and add them to the skillet with the vegetable broth. Cook for 3 minutes over medium heat, then transfer the mixture to a blender or use an immersion blender. Add the Greek yogurt and blend until smooth. Adjust with 1 g salt and keep warm.

5. 5

   In a small saucepan, warm the cooked lentils with the lemon zest, half of the lemon juice, half of the parsley, 1 tablespoon (15 ml) olive oil, and 2 tablespoons (30 ml) water. Cook over medium-low heat for 3 to 4 minutes until fully heated through. Season with 1 g salt and a little black pepper.

6. 6

   Heat a large nonstick skillet over medium-high heat with the remaining tablespoon of olive oil. Cook the hake for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden, crisp, and cooked through in the center.

7. 7

   In another skillet, or the same one cleaned, melt the butter over medium heat. Add the asparagus and sauté for 4 to 5 minutes until tender-crisp. Add the remaining lemon juice, 2 g salt, and the remaining parsley, tossing well.

8. 8

   To serve, spread the red pepper saffron sauce onto each plate. Spoon a portion of the lentils on top, then add one crispy hake fillet and finish with the sautéed asparagus. Serve immediately.