Blooming delicious recipes: Trisha Lewis’ pan-fried hake with salsa verde

In an exciting new feature at Bloom this year, chef Trisha Lewis will join us in The Seafood Kitchen, where she will host three demos per day sharing deliciously nutritious ideas for cooking with fish and shellfish.  

Dishes will include this tasty recipe for pan-fried hake with salsa verde. Why not try it for yourself first before going to see Trisha in action? See The Seafood Kitchen schedule here to start planning your visit. 

Serves 2 as a starter 

For the hake:

• 2 small hake fillets (skin on, approx. 120g each)
• Sea salt and freshly ground black pepper
• 1 tablesp. olive oil
• Sage leaves 

For the salsa verde:

• 3 tablesp. flat-leaf parsley, finely chopped
• 3 tablesp. basil, finely chopped
• 3 tablesp. mint, finely chopped
• 1 teasp. capers, finely chopped
• 2 anchovy fillets, finely chopped
• 1 heaped teasp. Dijon mustard
• 1 tablesp. white wine vinegar
• 3 tablesp. extra virgin olive oil
• Freshly ground black pepper 

Optional: extra olive oil for drizzling 

Make the salsa verde 

1. In a bowl, combine the parsley, basil, mint, capers and anchovies.
2. Stir in the Dijon mustard and white wine vinegar.
3. Whisk in the extra virgin olive oil until combined.
4. Season with black pepper to taste. Adjust with more vinegar or oil if needed.
5. Set aside to allow flavours to develop. This can be made ahead and kept chilled.

Cook the hake 

1. Pat the hake fillets dry and season both sides with salt and pepper.
2. Heat olive oil in a non-stick or oven-safe frying pan over medium-high heat.
3. Place hake fillets skin-side down and press gently to prevent curling. Sear for 3-4 minutes until the skin is crisp and golden.
4. Flip the fillets and cook for 1-2 minutes more until just cooked through. Squeeze over a little lemon juice to finish.

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