Hake Skillet with Sweet Potatoes and Cabbage-Dill Dip

Instructions

1. 1

   Start roasting the sweet potatoes

   Preheat the oven to 220 °C. Peel the sweet potatoes and cut them into approximately 2 cm cubes. Toss with 10 ml olive oil, 1.5 g salt, and half the black pepper. Spread in a single layer on a baking sheet and roast for 25 to 30 minutes, turning halfway through.

   
2. 2

   Make the dill dip

   Finely chop the dill and roughly chop the capers. Mix them with the skyr and 15 ml lemon juice in a bowl. Refrigerate to let the flavors meld.

   
3. 3

   Braise the kale

   Remove the tough stems from the kale, cut the leaves into wide strips, and place them in a pan with the water and remaining salt. Cover and braise over medium heat for 4 minutes. Uncover and stir for another 1 to 2 minutes, until the kale is tender but still bright green. Set aside.

   
4. 4

   Pan-sear the hake

   Pat the fillets dry with a paper towel and season both sides with the remaining black pepper. Heat the remaining 5 ml oil in a clean pan over medium-high heat. Cook the fish for about 3 to 4 minutes per side, depending on thickness, until it flakes easily and reaches 63 °C in the center.

   
5. 5

   Plate the dish

   Divide the roasted sweet potatoes between two plates and serve with the kale and hake. Serve the dip on the side or in a small bowl. Drizzle the remaining 5 ml lemon juice over the fish just before serving.