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Pan Fried Hake with Tomato Relish

Hake is an under-rated fish, which is a shame because it has a subtle and delicious flavour, similar to cod. Best of all, it is environmentally sustainable, yet inexpensive. It is also easy to prepare as it has relatively few bones.

Tip: Heating the fish fillets slowly in a cold pan prevents them from curling up during frying. This works really well for firm fish with thin skins, such as hake.

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  1. 1

    Check the hake fillets for any pin bones, removing any you find with a pair of tweezers. Season the fish with salt and pepper. Put 2 tbsp olive oil in a cold frying pan and lay the fish fillets on top, skin down.

  2. 2

    Slowly warm the pan over a low heat, then increase the heat to medium after a minute or two. Fry until the skin is golden and crisp, and the fillets are cooked two-thirds of the way through.

  3. 3

    Turn the fish over and cook the flesh side for 50-60 seconds only. Transfer to a plate lined with kitchen paper to drain; keep warm.

  4. 4

    Add 1 tbsp olive oil to the pan and sauté the tomatoes and spring onions for a minute. Add the sugar and a splash of wine vinegar. Cook over a high heat for a minute or two until the vinegar has cooked off and the tomatoes are a little soft but still retaining their shape.

  5. 5

    Season the tomatoes well, toss in the herbs and divide among four warm plates. Place the hake fillets skin side up, on top and serve immediately.


  • 4 hake fillets , about 175g each
  • 1 Pinch salt
  • 1 Pinch black pepper
  • 3 tbsp olive oil , plus extra to drizzle
  • 250g vine-ripened cherry tomatoes or small plum tomatoes, quartered
  • 1 Bunch spring onions , trimmed and chopped
  • 1 tsp caster sugar
  • 1 splash white wine vinegar
  • 3 Sprigs thyme , leaves only
  • 1 small handful coriander leaves, chopped

Serves 4

Total time required Total time:

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10 products

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Recipe published with permission from Quadrille.

Gordon Ramsay's Fast Food

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