( Merluccius merluccius )



Lemon&Rosemary crusted hake fillets

  • 4 small hake fillets, bonned, skin on
  • 2 rosemary leaves, chopped
  • 50g fresh breadcrumbs
  • zest 2 lemons, plus wedges to serve
  • 1 tbsp olive oil

Coconut Fish Curry

  • 450g skinless& boneless hake fillets (cut into rectangles)
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • thumb-sized piece ginger, finely grated 
  • 3 garlic cloves, crushed
  • 1 small red chilli, shredded
  • 2 lemongrass stalks, split
  • 1 tbsp medium curry powder
  • small bunch coriander, stems, finely chopped
  • 400g can coconut milk
  • 220g raw, whole prawns
  • 1 lime, halved
  • cooked rice, to serve


  1. Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins 
  2. Meanwhile, mix the rosemary, breadcrumbs, lemon zest and some seasoning together to make fine crumbs
  3. Turn the fish over, then press a quarter of the crumbs over the top of each fillet
  4. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking
  5. Serve with buttered new potatoes and lemon wedges for squeezing over


  1. Heat the coconut oil in a wide, lidded frying pan, then soften the onion for 5 mins.
  2.  Increase the heat a little, stir in the ginger, garlic, chilli and lemongrass, and cook for 2 mins.
  3. Add the curry powder and keep stirring. When everything starts to clump together, add the coriander stems, coconut milk and 2 tbsp
    water, then bring to a simmer
  4. Add the fish to the sauce, tuck the shrimps in, and squeeze over half the lime 
  5. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the shrimps are pink through. Taste for
    seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice