4 x 175g hake portions, skin on with pin-bones removed
2 tablesp. Cajun Spice Seasoning
1 tablesp. olive oil
Knob of butter
Cajun Hake with Red pepper Dressing
4 people
Ingredients
5 tablesp. olive oil
1 small red onion, finely diced
1 small roasted red pepper, finely diced (from a jar is fine)
1 tablesp. white wine vinegar
Finely grated rind of ½ lemon
1 teasp. caster sugar
Sea salt and freshly ground black pepper
2 teasp. snipped fresh chives
1 teasp. chopped fresh basil
Lightly dressed mixed salad leaves, to serve
Main
4 x 175g hake portions, skin on with pin-bones removed
2 tablesp. Cajun Spice Seasoning
1 tablesp. olive oil
Knob of butter
Dressing
5 tablesp. olive oil
1 small red onion, finely diced
1 small roasted red pepper, finely diced (from a jar is fine)
1 tablesp. white wine vinegar
Finely grated rind of ½ lemon
1 teasp. caster sugar
Sea salt and freshly ground black pepper
2 teasp. snipped fresh chives
1 teasp. chopped fresh basil
Lightly dressed mixed salad leaves, to serve
Method
Copy TextTo cook the hake: Place the Cajun Spice in a shallow dish and coat each portion of hake, shaking off any excess. Heat a non-stick pan over a medium heat with the olive oil. Add some butter and carefully place the hake in the pre heated pan. Cook for 3-4 minutes on each side until just cooked through, using a spoon to baste the hake as it cooks.
To make the red pepper dressing: Warm the oil in a small pan. Gently fry the onion and roasted pepper. Pour in the vinegar. Add the lemon rind and sugar. Cook for another 2–3 minutes, until bubbling and warmed through. Season to taste and stir in the herbs
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Learn moreMethod
Copy TextTo cook the hake: Place the Cajun Spice in a shallow dish and coat each portion of hake, shaking off any excess. Heat a non-stick pan over a medium heat with the olive oil. Add some butter and carefully place the hake in the pre heated pan. Cook for 3-4 minutes on each side until just cooked through, using a spoon to baste the hake as it cooks.
To make the red pepper dressing: Warm the oil in a small pan. Gently fry the onion and roasted pepper. Pour in the vinegar. Add the lemon rind and sugar. Cook for another 2–3 minutes, until bubbling and warmed through. Season to taste and stir in the herbs
Serving Suggestions
Spoon some of the warm red pepper dressing in the centre of the plate place the hake on top skin side up and drizzle some fresh basil pesto around serve with some baby potatoes and steamed greens and enjoy
