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
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