Keto Hake with Brown Butter Spinach and Hazelnuts with Roasted Radishes

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the radishes on a tray and toss them with 15 ml (1 tbsp) olive oil, smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the thyme leaves. Roast for 20 minutes, stirring once halfway through.

2. 2

   While the radishes roast, pat the hake fillets very dry with paper towels. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the finely grated lemon zest.

3. 3

   Heat a large skillet over medium heat and add the hazelnuts. Toast them dry for 2 to 3 minutes, stirring often, until fragrant. Remove and set aside.

4. 4

   In the same skillet, add 15 ml (1 tbsp) olive oil and 30 g (2 tbsp) butter. When the butter is foamy, add the hake fillets and cook for 3 to 4 minutes per side, until golden and just cooked through in the center. Carefully remove and keep warm.

5. 5

   Lower the heat to medium-low. Add the remaining 60 g (4 tbsp) butter to the skillet and let it melt until it turns light brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds, making sure it does not burn.

6. 6

   Add the fresh spinach, the remaining thyme, 30 ml (2 tbsp) lemon juice, 1/4 teaspoon salt, and the remaining black pepper. Cook for 1 to 2 minutes, just until the spinach wilts and mingles with the brown butter.

7. 7

   Remove the radishes from the oven when tender and browned at the edges. Check and adjust salt and pepper if needed.

8. 8

   To serve, divide the spinach among plates, place a hake fillet on top, and add the roasted radishes on the side. Finish with the toasted hazelnuts and a spoonful of the brown butter sauce from the skillet.