Dingle Peninsula Pan-Seared Hake with Crushed Pea & Mint Butter – Authentic Ireland Recipe
Kerry coast bistro classic pairing flaky white fish with bright crushed mint-pea purée and lemon butter.
- Country of Origin
- 🇮🇪 Ireland (Northern Europe, Europe)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Crisp-skinned hake or cod fillets, Crushed green peas, Roasted baby potatoes, Fresh mint, Lemon juice
Ingredients for Dingle Peninsula Pan-Seared Hake with Crushed Pea & Mint Butter (4 Servings)
- 1.25 lbs (or 2.5 cups) crisp-skinned hake or cod fillets, prepped into bite-sized pieces
- 1.5 cups crushed green peas, washed and trimmed
- 1 cup roasted baby potatoes
- 1 medium onion and 3 cloves garlic, finely minced with fresh mint
- 1.5 tbsp traditional Ireland seasoning (lemon juice, Irish butter, shallots)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh mint for 2–3 minutes until softened and fragrant.
- Add crisp-skinned hake or cod fillets and crushed green peas along with lemon juice, Irish butter, shallots, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with roasted baby potatoes and serve straight from the skillet.