Hake tails with chilli-mint peas
I've used hake tails for this recipe, an under-appreciated part of round fish. Tails are most often used up in fish cakes or fish pie mixes. Once treated with a little care and respect they can be just as satisfying as a chunkier fillet piece.
SERVES
4
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
For the peas:
400g frozen peas
2 shallots finely diced
2 cloves of garlic minced
2 red chillies finely diced
1 lemon juice and zest
1 bunch of mint
3tbsp gplden rapeseed oil
1 tsp Sea salt
1/4tsp Freshly cracked black pepper
For the hake:
4 x 120g hake tails or fillets
2 tbsp rapeseed Oil
Fine salt
Method
Remove the hake from the fridge 15 minutes before you are intending on cooking. Pat dry to remove any excess moisture and season with fine sea salt.
To make the peas: warm the golden rapeseed oil in a large pan on a medium heat. Add the shallots and sweat to soften for five minutes. Add the minced garlic and chilli and cook for a further two minutes. Stir all the time to avoid anything caramelising.
While that's happening, place the frozen peas in a large heatproof bowl. Cover with boiling water and allow to sit for 3 minutes before draining.
Add the drained peas to the pan and mix well to coat the peas in the shallot and chilli-flavoured oil.
Season generously with sea salt and freshly cracked black pepper, add the juice and zest of the lemon and toss to combine. Set aside while cooking the hake.
Add the chopped mint to finish just before serving.
For the hake: preheat the oven to 200°C/Gas Mark 6.
Preheat your frying pan on a medium-high heat for 2 minutes.
Add 2 tbsp of rapeseed oil before placing the hake in the pan. laying the fish down and away from you, to avoid oil splatters. Once in the pan, do not disturb the fillet or move the pan. Allow the crust of caramelisation to develop evenly, approximately 2-3 minutes, until the fish is cooked 60 per cent of the way. Using a fish slice, confidently lift the fillet from the pan and place on a tray.
Place the par-cooked fillet in the preheated oven for 2-4 minutes, depending on the size of the fish. Once cooked, dress the fish with a squeeze of fresh lemon juice and serve with the spicy minted peas.
