Poached Hake with Spinach in Chili Tomato Sauce


Olive oil
1 red onions, peeled and finely sliced
1 bulb of fennel, finely sliced
1 fresh red chili, finely sliced (deseeded for less heat, if you like)
2 cups tomato purée from fresh or canned tomatoes
2 handfuls (approx 6 ounces) of cherry tomatoes, cut in half
Sea salt and freshly ground pepper
4 (5-ounce) white fish fillets, such as hake, or cod
1/2 cup black or green olives, pitted
A handful of baby spinach

For the topping:

2 tablespoons finely chopped flat-leaf parsley
1 small clove of garlic, peeled and finely chopped or grated
Zest of 1 lemon, plus a squeeze of juice


  1. Add 1 tablespoon of olive oil into a pan over medium heat and sauté the onion, fennel and chili for 2 to 3 minutes, to soften. Add the tomato purée and cherry tomatoes. Simmer for a further 4 to 5 minutes. Season with salt and pepper to taste.
  2. Arrange the fish fillets in the pan, on top of the tomato sauce. Cover with and simmer for 8 to 10 minutes, or until the fish is cooked and starting to flake. Just before serving, carefully stir in the olives and baby spinach and heat for a further minute.
  3. Combine the parsley, garlic, lemon zest, and juice in a bowl.
  4. To serve, arrange the fish fillets on plates and spoon over the tomato sauce. Sprinkle with the herby topping, and add a squeeze of lemon juice to finish.

Pan Fried Hake with Dill Potato Salad


1 pound Yukon Gold potatoes (about 3), thinly sliced
Kosher salt
1/2 cup sour cream
1/4 cup milk
3 tablespoons finely chopped fresh chives
3 tablespoons chopped fresh dill
2 tablespoons white wine vinegar
1 English cucumber, peeled and thinly sliced
Freshly ground pepper
1/4 cup all-purpose flour
2 large eggs
2 tablespoons extra-virgin olive oil
4 6-ounce skinless hake or Pacific cod fillets


  1. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, reduce the heat and simmer until tender, about 5 minutes. Drain.
  2. Mix sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
  3. Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad. 

Hake Fish Cakes


1 pound hake, cut up fine
2 cups bread crumbs
1 teaspoon salt
1 teaspoon pepper
1 small onion cut up
1 tablespoon grated cheese
2 large eggs
1 teaspoon dry parsley

For Sauce:

1 can tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion chopped


Mix all together and roll into balls, fry in olive oil until brown. Put aside for preparation of sauce.

Cook for 20 minutes then add fish cakes and cook 15 minutes more. (Potatoes may be added if desired). 

Fish Sticks


2 fish fillets (white fish)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons half and half
1/4 cup all-purpose flour
1/3 cup plain breadcrumbs
1/4 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup vegetable oil for frying in pan (see note for baking)


  1. Slice fillets into 3/4" wide pieces.
  2. In one shallow dish, whisk egg and half and half; in another dish, place flour; in the last dish, combine breadcrumbs with garlic powder and Italian seasoning.
  3. Season fish pieces with salt and pepper.
  4. Dip each fish stick in flour first, then egg mixture, then finally in breadcrumbs. Coat evenly, shake off excess. Repeat with all fish pieces. Set them on a plate next to stove. Prepare another plate with a paper towel.
  5. To fry in pan: heat up vegetable oil in pan. Fry fish sticks in batches, until golden brown. Remove onto paper towel lined plate to absorb excess oil.
  6. To bake: preheat oven to 375 degrees F. Bake fish sticks on parchment paper lined baking sheet for 15 to 18 minutes.

Spicy Hake Fishcakes


½ cup milk or water
1 pound hake fillets
5 pounds potato boiled and grated
6-8 green chili peppers finely chopped
1 medium onion finely diced
1/4 cup coriander finely chopped
1/4 cup mint finely chopped
2 tsp ginger/garlic paste
1 large egg yolk
1 tsp salt
1 cup breadcrumbs
1 large egg
3 tbsp water
lemon for serving
olive oil for frying


    1. Add the milk to a pan and place the fish in and cook on medium heat for 5 minutes. Turn of the heat and allow the fish to cook further in the hot pan. Boil the potato with the skin until soft and set aside.
    2. Drain the milk and flake the fish. In a large bowl, grate the potato and add the fish.
    3. Combine the green chili peppers, coriander, mint, onion and egg yolk with the fish and potato. Season with the salt and mix well.
    4. In a separate bowl, beat the egg with 3 tablespoon water. Place the breadcrumbs in another bowl.
    5. Divide the fish mixture into 12 to 14, depending on how big you want the fishcakes, round balls. Flatten them in your palm.
    6. Dip the fishcake into the egg and then roll into the breadcrumbs. Heat some olive oil in a pan and cook them until golden brown and crunchy. Drizzle some lemon juice over.