Grilled Hake with Peas & Beans
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Prep: 15 mins
Cook: 15 mins
You’ll be full of beans for tonight’s supper. It stars our sustainably sourced hake with crispy skin and the pick of our organic peas and beans. Make a splash.
This recipe is a:
376 kcal
(per portion)
Ingredients you'll need
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
  • Fresly ground pepper
  • 400ml boiling water
Step by step this way
  • 1.

    Trim the tough ends off the fennel and pick off any frondy bits. Finely slice the fennel bulb. Peel and finely slice the onion. Peel and halve the shallots.

  • 2.

    Warm 1 tbsp olive oil in a heavy-based frying pan. Add the fennel, onion and shallots. Season. Cook over a low heat for 10 mins till the veg are golden and soft. Stir often.

  • 3.

    While the veg cook, crumble the stock cube into a heatproof jug. Add 400ml boiling water. Stir to dissolve the stock cube.

  • 4.

    Pop the peas from their pods. Trim the French beans. Pick the tarragon leaves off the stalks. Roughly chop the leaves.

  • 5.

    Heat your grill to high. Line a baking tray with baking paper. Brush it with ½ tbsp olive oil. Lay the hake on the greased paper, skin side up.

  • 6.

    Grill the hake for 8-12 mins till the skin is crisp and the hake is cooked all the way through. The flesh should be opaque and flake easily when pressed with a fork.

  • 7.

    Add the peas and green beans to the fennel. Pour in the hot stock. Simmer, without a lid, for 5 mins till the veg are just tender. Stir in the tarragon. Taste and adjust the seasoning.

  • 8.

    Ladle the veg into shallow bowls or plates. Top with the crispy skinned hake fillets and serve straight away.

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