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Bookmark Recipe

Sunshine Hake

This recipe is packed full of flavour. You could substitute the hake with haddock or whiting and get the same results.

4 people
20 min

Ingredients

    • 4 hake fillets, about 175g each, skinned and boned
    • Salt and freshly ground black pepper
    • 4 tablesp. rapeseed oil
    • 4 -6 medium potatoes peeled, cooked and chopped
    • 1 red onion, peeled and thinly sliced
    • 2 cloves of garlic, peeled and chopped
    • 2 courgettes, cut into batons
    • 24 pitted black olives
    • 100g semi sun-dried tomatoes, drained
    • 1 teasp. fresh thyme leaves
    • Juice of ½ lemon

Main

    • 4 hake fillets, about 175g each, skinned and boned
    • Salt and freshly ground black pepper
    • 4 tablesp. rapeseed oil
    • 4 -6 medium potatoes peeled, cooked and chopped
    • 1 red onion, peeled and thinly sliced
    • 2 cloves of garlic, peeled and chopped
    • 2 courgettes, cut into batons
    • 24 pitted black olives
    • 100g semi sun-dried tomatoes, drained
    • 1 teasp. fresh thyme leaves
    • Juice of ½ lemon

Method

Copy Text

Season the hake with salt and black pepper.

Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil.

Place the hake, flesh side down,  in the pan and cook for 4 minutes on each side. Remove and keep warm.

Add a little more oil to the pan and fry the cooked potatoes, onion and garlic for 3-4 minutes. Then add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes. Season with salt, black pepper and lemon juice.

Method

Copy Text

Season the hake with salt and black pepper.

Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil.

Place the hake, flesh side down,  in the pan and cook for 4 minutes on each side. Remove and keep warm.

Add a little more oil to the pan and fry the cooked potatoes, onion and garlic for 3-4 minutes. Then add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes. Season with salt, black pepper and lemon juice.

Serving Suggestions

Place on a plate with the hake and drizzle over a little extra oil - here comes the summer!  Serve with crusty bread.