Derry Clarke’s Pan Fried Hake

Novice Kitchenhand

Skill level


Cooking time



Serves 4

  • 4x 140g Hake Fillets
  • 1 small red pepper chopped
  • 1 small onion peeled and diced
  • 1 clove garlic crushed
  • 1 small red chilli, deseeded and chopped
  • 1 small tin chopped tomatoes
  • 1 tablespoon tomato paste
  • 125 ml white wine
  • 1 teaspoon chopped oregano
  • 4 tablespoons greek yoghurt
  • 1 tablespoon chopped chives
  • ½ lemon (optional)
  • 4 large handfuls of spinach
  • 50g butter


  1. Heat a saucepan over medium heat, add a little vegetable oil. Sweat the onion, garlic, peppers and chillies for 2- 3 min. add tomato paste, season with salt and pepper. Add the wine and the tin of chopped tomato and simmer for 5 min over low heat. Add the chopped oregano.
  2. Heat a frying pan; add a little oil season the hake with salt and pepper. Place hake best side down on the heated pan and cook until a nice golden crust has formed and turn the hake over. Squeeze half a lemon over each fish (optional). Reduce the heat right down.
  3. Mix the yoghurt and chives.
  4. Toss the spinach in a little butter over a high heat and season with salt and pepper.
  5. Place spinach on plate. Put hake on top. Spoon your Tomato & Chilli sauce over the Hake & a little spoon of yoghurt. Delicious!

Recipe supplied by Derry Clarke.

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