Pan-fried Hake with Leeks, Broad Beans & Pancetta

Ingredients

2 fillets of hake, skin on
2 large leeks, washed, trimmed and sliced
2 handfuls of broad beans (I use the frozen ones from M & S)
50g butter

1 tbsp cooking oil
100g pancetta, cubed
1 tbsp lemon juice


Method

1. Place frozen broad beans in a saucepan with water and boil for 4 minutes
2. Place cooking oil in a large frying pan and sauté pancetta until crispy
3. Add leeks and cook for about 5 minutes until softened
4. Add broad beans and heat thoroughly
5. In another large pan, melt the butter
6. Place the hake fillets skin side down in the hot butter and fry for about 4 minutes
7. Turn the fish and cook for another 4 minutes
8. Serve the hake on a pile of the vegetable and pancetta mix
9. Place the lemon juice and another knob of butter into the hot pain and stir
10. Drizzle over the hake and vegetables