Roasted hake with chickpea, feta and red onion salad

Roasted hake with chickpea, feta and red onion salad

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Hake has become increasingly popular in the UK in recent years, as we’ve turned to more sustainable fish as an alternative to threatened species. I use hake a lot in my restaurant, but also at home. This is a lovely comfort dish with enticing Moroccan flavours. If you happen to have a batch of home-cooked chickpeas in the fridge or freezer, this is a good way to use them, but good-quality tinned chickpeas are perfectly acceptable for the salad.

Ingredients

Quantity Ingredient
4 portions hake, (with skin), about 130g each
sea salt
freshly ground black pepper
olive oil, for cooking

Chickpea, feta and red onion salad

Quantity Ingredient
400g tinned chickpeas, drained
1 red onion, peeled and thinly sliced
100-120g feta, cut into cubes
125g cherry tomatoes
extra virgin olive oil, to drizzle
1 teaspoon sherry vinegar
1 tablespoon black olives, chopped
1 tablespoon basil, chopped
100g chorizo, thinly sliced

Method

  1. Heat the oven to 180°C. Season the hake portions on both sides with salt and pepper and set aside.
  2. For the salad, put the chickpeas into a large bowl with the red onion, feta cubes, cherry tomatoes and a good drizzle of extra virgin olive oil. Add the sherry vinegar, chopped olives and basil. Toss to mix and season with salt and pepper to taste. Set aside.
  3. Heat a large non-stick ovenproof frying pan over a medium-high heat. When it is hot, add a little olive oil and place the hake portions in the pan, skin side down. Cook, without moving, for 2–3 minutes. Now place the pan in the oven for 3–4 minutes until the fish is cooked.
  4. Meanwhile, divide the chickpea salad between plates. Place the hake portions, skin side up, on top and scatter the sliced chorizo over the salad.

Note

  • Achieving a crispy skin on fish is a bit of an art. The secret is to make sure the skin is dry, and to use a non-stick ovenproof frying pan. Get your pan really hot before placing the fish, skin side down, in it. Shake the pan gently but don’t try to move the fish around with a spatula, otherwise it is liable to stick. Finishing the cooking in the oven enables the flesh side to cook through without becoming dry.
Tags:
The Kitchin Restaurant
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