The government is calling on consumers to try something different with whitefish, with a new campaign brimming with mouth-watering recipes and virtual cook-alongs. With 48% of us claiming to regularly purchase whitefish, the campaign is encouraging the public to support local fishermen by embracing whitefish for its local provenance, versatility and health benefits. We’ve picked our favourite hake recipe to share – it’s super-easy to make and you end up with a divine tasty dish that the family will be happy with.
We have also tried this with pasta instead of mash which works well too.
Poached Hake with Simple Tomato Sauce
Time: 30 minutes
6 x 150g skinless and boneless hake fillets
2 tbsp. fresh parsley leaves
Salt and freshly ground black pepper
Simple Tomato Sauce
2 tbsp. rapeseed or olive oil
2 garlic cloves, finely chopped
400g tin of chopped tomatoes
A pinch of sugar
Grated zest of half a lemon
½ tsp. turmeric
¼-½ tsp. chilli flakes
To Serve: Mashed potatoes and a green salad
To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan. Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce. Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
Serve the hake with the tomato sauce, mashed potatoes and a green salad.