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Home Recipe Sunshine Hake

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 minutes
sunshine hake

  • 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

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.