How to make hake fillets with spinach and coconut broth

The versatile fish does not get the attention it deserves in the UK. Julia Platt Leonard shows how to make the most of it

Hake’s ability to take on strong flavours makes it ideal for Asian inspired dishes (Julia Platt Leonard)

When you’re looking for firm, white fleshed fish, cod and haddock are the usual suspects. But hake, one of their family members should be top on your list.

Hake flesh is a bit softer but firms up beautifully when cooked.

It’s loved in Spain and Portugal so think of pairing it with chorizo, potatoes, beans or a garlicky herb sauce.

It can handle strong flavours or you can keep it simple by pan frying it in olive oil or butter.

Do check for pin bones and of course look for the freshest you can find. When buying fillets, choose nice fat ones, avoiding the tail end.

For this recipe, the hake is dusted in a spice mixture then gently pan fried.

Creamy coconut milk, smooths out the spices and a generous squeeze of lime juice cuts through the coconut so it’s not cloying. Instead of spinach you could use pak choi and peas, steamed broccoli or mange tout.

(Julia Platt Leonard (Julia Platt Leonard)

Hake fillets with spinach and coconut broth

Serves 2

2 hake fillets, skin removed, about 400g total
½tsp cumin seeds
1tsp ground turmeric
½tsp sea salt
25g flour
1½tbsp vegetable oil
80g baby spinach, washed and dried
200ml coconut milk
Small bunch coriander, roughly chopped
½ lime, cut into 4 wedges

Mix together the cumin, turmeric, salt and flour in a shallow bowl. Give it a stir to thoroughly combine. Slice each hake fillet in half so you have four pieces. Dust each piece on all sides with the spiced flour mixture.

Heat the oil in a shallow frying pan and place the hake fillets in the pan gently. Cook on all sides over medium heat until the fillets are cooked through and a lovely golden colour. If you have thick pieces they should take about 7-8 minutes in total. Remove the fillets and place two pieces each in shallow serving bowls. Keep warm.

Add the baby spinach to the pan and stir the leaves in the leftover oil. When the spinach starts to wilt, add the coconut milk. Heat but don’t bring the mixture to the boil. Add a generous sprinkle of sea salt and most of the coriander, retaining some to garnish the dish. Taste and adjust the seasonings if needed.

Pour the coconut and spinach broth around and over the hake fillets – dividing the broth evenly between the two bowls. Garnish with the remaining coriander and squeeze some of the lime juice on top. Serve warm.

@Juliapleonard