Crispy Hake with Tomato and Chive

  • Serves : 4
  • Type : Main Course

Crispy Hake with Tomato and Chive – golden, pan-fried hake served with burst cherry tomatoes, fresh chives, and a white wine butter sauce. Finished with a squeeze of lemon for a light, vibrant meal full of flavour.

Ingredients

  • 4 hake fillets (150g per portion) 
  • 2 tbsp olive oil 
  • Salt and pepper 
  • 1 punnet of cherry tomatoes 
  • 1 bunch spring onions 
  • 1 tsp fennel seeds 
  • 200ml white wine 
  • 50g butter 
  • 2 tbsp chives 
  • 1 lemon 

Method

  1. Pat the fish dry on all sides with kitchen paper, paying particular attention to the skin. Drizzle with olive oil and rub it all over the fish, then season with salt and pepper.
  2. Preheat your pan over a medium heat, then place the fish skin-side down. Cook for 5-6 minutes, allowing the skin to crisp up.
  3. Meanwhile, slice the cherry tomatoes in half and chop the spring onions and chives.
  4. When the fish skin is crispy and golden, turn the fillets over and add the cherry tomatoes, spring onions, and fennel seeds.
  5. After 1 minute, pour in the white wine and turn up the heat to reduce the liquid. Zest the lemon straight into the pan for extra freshness.
  6. Remove the fish once cooked and set aside to rest. Add the butter to the pan and continue to boil, reducing the sauce until it thickens slightly.
  7. Finish with a good squeeze of lemon juice. Serve the tomatoes and sauce alongside the fillets.
  8. I always like to finish my fish recipes with a final squeeze of lemon over the top — it really makes all the difference.

By | 23 July 2025