Poached Hake with Spinach in Chili Tomato Sauce

Ingredients:

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

Direction:

  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

Ingredients:

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

Directions:

  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

Ingredients:

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

Directions:

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).