- Prep Time: 25 minutes
- Cook Time: 10 minutes
Delicious Grilled Hake with Smoky Chickpeas
Prepare Step 1 according to instructions and complete the dish (Step 2) in under 10 minutes. Smokey chickpeas, preserved lemon and kale gives grilled hake an exciting presentation and is sure to keep your most discerning patrons happy. An interesting addition to any menu board, this fish recipe suits larger cafes, pubs and bistros. We use Pacific West's Capensis Hake deep skinned fillets. These can be substituted with Pacific West's Hoki skinless fillets.
- Pacific West Hake fillets
- extra-virgin olive oil 2 tsp
- 1/2 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 preserved lemon, pith and flesh discarded, and rind finely chopped
- 1 tsp sweet smoked paprika
- 400g tin chickpeas, drained and rinsed
- a large handful kale, chopped
- 1/2 lemon, juiced
For the grilled hake with smoky chickpeas
Step 1: Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy.
Step 2: Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through. Stir the lemon juice into the chickpeas and top with the fish.
For our grilled hake with smoky chickpeas we use Capensis Hake married fillets deep skinned.
Wild Sea frozen Hake fillets. Deep skinned and individually wrapped.
Sizes: 4/6oz, 6/8oz
Pack size: 2x5kg
Recipe and image courtesy Olive magazineAdd to Favourites