Instructions
Follow the steps and taste along the way.
Prepare the potatoes
Preheat the oven to 220 °C. Wash and dry the potatoes, then cut them in half; quarter any larger ones. Toss with 20 ml of the olive oil and 2 g of the salt. Arrange cut-side down on a baking sheet and roast for 30–35 minutes, until tender and golden at the edges.
Dry and season the fish
Pat the fillets dry with a paper towel and check that no bones remain. Season with the remaining 2 g of salt and the pepper. Spread the rice flour on a plate, lightly coat the fillets, and shake off any excess flour.
Pan-fry the hake
Heat the remaining 10 ml of olive oil in a large frying pan over medium-high heat. Cook the fillets for about 3 minutes on the first side and 2–3 minutes on the other, depending on their thickness. When the fish flakes easily and the center is opaque, transfer it to a warm plate.
Heat the peas and prepare the butter
Put the peas in a small saucepan with 30 ml of water, cover, and cook over low heat for 3–4 minutes, just until tender and still bright green. In a small pan over low heat, melt the butter and stir in the capers, lemon juice, and zest. Heat for about 30 seconds, then remove the pan from the heat so the sauce stays fresh-tasting.
Finish and serve
Stir the dill into the peas. Divide the potatoes among four plates, then add the peas and pan-fried hake. Spoon the warm lemon-caper butter over the fish and sides, and serve immediately.
