GRILLED HAKE RECIPES RECIPES

GRILLED HAKE WITH GARLIC POTATOES - BORD BIA

Grilled Hake with Garlic Potatoes - Bord Bia image

This is the perfect dish for a Saturday night dinner with friends and it couldn't be easier to prepare.

Provided by Bord Bia

Prep Time 0S

Cook Time 1 hours

Yield 4

Number Of Ingredients 8

Ingredients

4 hake fillets, about 175g each, skinned and boned
25g butter, softened
100g semi sundried tomatoes
2 tablespoons pine nuts, toasted
1 clove garlic, peeled and chopped
8 tablesp. olive oil
Juice of ½ lemon
Salt and pepper to taste

Steps:

Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.

Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.

Nutrition Facts :

BEST HAKE RECIPES - OLIVEMAGAZINE

Best Hake Recipes - olivemagazine image

Why not try this firm white fish instead of cod for your next fish supper? Pick from South Indian hake curry, spiced fish skewers or an impressive roast hake dish for simple entertaining

Provided by OLIVEMAGAZINE.COM

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GRILLED HAKE WITH GARLIC POTATOES - BORD BIA

This is the perfect dish for a Saturday night dinner with friends and it couldn't be easier to prepare.
From bordbia.ie
Calories null per serving

Preheat the oven to Gas Mark 4, 180°C/fan 160°C (350°F).

Put the potatoes, milk, cream, garlic, nutmeg and a little salt and pepper in a large saucepan and bring to the boil. Reduce the heat and simmer for 3 minutes, stirring regularly.

Remove from the heat and transfer the potatoes and sauce to an ovenproof baking dish. Cover with foil and bake for 40 minutes. Remove the foil and bake for a further 15 minutes until the top is golden.

To cook the hake: Preheat the grill to hot. Place the fish, flesh side up, on a baking sheet which has been lined with foil and oiled, brush with a little softened butter and season with salt and pepper.

Grill for about 8-10 minutes until the fish flakes easily.

Meanwhile place all the ingredients for the Sundried Tomato Dressing in a food processor and whizz until puréed.

Place a spoonful of garlic potatoes in the centre of the plate, top with the grilled hake and drizzle over Sun-Dried Tomato Dressing. Garnish with the wild rocket salad.

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