Pan fried Hake Fillet with Heritage Tomatoes

2 Dec, 2020

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Serves

2  

Preparation time

20 mins

Cooking Time

45 mins  

Ingredients
For the hake:
Hake fillets2 x 180g
Light olive oil
Unsalted butter50g
Sea salt & black pepper
Heritage Tomatoes350g
Light Olive Oil50ml
For the lentils:
Puy lentils300g
Carrots, diced2
Onion, diced1
Celery stick, diced1
Garlic cloves2
Sprig of thyme2
Bay leaf1
Fish stock300ml
Butter10g
Vegetable oil10ml
Lobster oil1tbsp
Sea salt & black pepper

An exceptional fish recipe bursting with flavour

Love Fish? How about Sophie Hyam’s recipe for hake fillet and chargrilled heritage tomatoes on a bed of lobster oil dressed lentils. Sophie suggests serving it with her coriander pesto.

Sophie is a Freelance Private Chef, Food Demonstrator, Cookery Teacher and MasterChef Contestant who champions local suppliers. Her website is a treasure trove of culinary delights and you can find regular updates on her Facebook blog.

Method

  1. 1. For the lentils, add the butter and vegetable oil to a heavy-bottomed pan. Add the onion and fry on a low heat until translucent. Add the garlic, carrots and celery and fry gently for 3-4 mins.  
  2. 2. Add the bay leafthyme, lentils and hot fish stock to the pan, bring to boil and then turn down to a simmer. Cook for 30 minutes until the liquid is mostly absorbed and the lentils are plump – add a splash more stock if required. 
  3. 3. Once the lentils are soft, turn off the heat and stir through a good tablespoon of lobster oil.
  4. 4. While the lentils are simmering, around 10 minutes before they are ready, cut the tomatoes in half, drizzle with light olive oil and season. Heat a griddle pan on a high heat and cook the tomatoes until they start to soften. Set aside and keep warm.  
  5. 5. For the fish, melt the light olive oil in the pan and season your hake fillets. Put the hake skin side down in the pan until browned. Don’t be tempted to move the fillet until you can see the skin crisping up and the translucent fish becoming opaque in colour.
  6. 6. Once the skin is brown, gently turn the fillets over, then add the butter to the pan. As the butter melts, lightly spoon it over the fish and continue to cook until the fish feels bouncy and slightly firm, which should take around 5 minutes.
  7. 7. To a warm bowl, spoon in a ladleful of the braised lentils, then gently place hake fillet on top. Arrange the heritage tomatoes around the bow and garnish with coriander leaves. 

If you enjoy this recipe you will find another of Sophie’s cracking recipes is her Aubergine & Paneer Risotto which can be found on our recipe page.