Poached Hake
Poached Hake with a simple Tomato Sauce


Quick and delicious week-night dinner.


  • 6 x 150g skinless and boneless hake fillets
  • 2 tablesp. fresh parsley leaves
  • Salt and freshly ground black pepper
  • To serve: Mashed potatoes and a green salad
  • 2 tablesp. rapeseed or olive oil2 garlic cloves, finely chopped

    400g tin of chopped tomatoes

    A pinch of sugar

    Grated zest of half a lemon

    ½ teasp. turmeric

    ¼-½ teasp. chilli flakes

    100ml water


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.

To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.

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