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.