Blackened Cajun Hake with Wilted Spinach

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  Blackened Cajun Hake with Wilted Spinach

 This is ideal for a quick supper dish. Experiment with your favourite spice mixture or curry powder instead of the Cajun seasoning.  

Blackened Cajun Hake with Wilted Spinach

Serves 4 


  • 4 x 150g hake fillets, skin on and boned
  • 4 teasp. Cajun seasoning
  • 1 tablesp. olive oil
  • 400g fresh baby spinach leaves
  • knob of butter
  • salt and freshly ground black pepper

To Cook

Preheat the oven to 180C/350F/Gas mark 4. Place the Cajun seasoning on a flat plate and use to dust the hake fillets, shaking off any excess. Heat an ovenproof frying pan. Add the olive oil and sear the hake skin side down for 1 minute, then turn over and cook for another minute. Transfer to the oven and roast for 4-6 minutes. The exact time will depend on the thickness of the fillet.

Meanwhile, wash the spinach and remove any large stalks, then dry well. Heat the butter in a large pan and then add the spinach, cook until it wilts down, season to taste. Arrange on warmed plates (leaving any excess moisture behind in the pan) and top each one with a piece of blackened Cajun hake. Garnish with a lemon wedge to serve.

Serving Suggestions

Lemon wedges, to garnish

Chef's Tips 

If the sun is shining cut the hake into cubes and dust in the Cajun seasoning, then thread onto skewers and drizzle with the olive oil. Grill on the barbecue for 8-10 minutes, turning once and serve with warmed flour tortillas, shredded lettuce and tomato salsa or cucumber raita.

Other fish you could use: Hake or haddock fillets

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 28g 

Fat: 10g 

Iron: 2.4mg 

Energy: 340 kcal