Crispy fried hake with brussels sprouts
- January 2022
- Serves 4
- Hands-on time 45 min
Bored of your usual fish dishes? Try crispy fried hake with a tangy tomato and orange sauce, served with sprouts and zesty chermoula.
Chermoula perks up all kinds of dishes. Try it with our lamb and mint meatball tagine.
- Dairy-free recipes
- Gluten-free recipes
- 16.2g (2.4g saturated)
- 12.3g (10.9g sugars)
- 4 garlic cloves, peeled, 2 of them crushed
- 1 small bunch coriander, roughly chopped
- 2 tsp paprika
- 3 tsp ground cumin
- 1 tbsp red wine vinegar or lemon juice
- 3 tbsp olive oil, plus a little extra to drizzle
- 4 x 120-150g pieces sustainable hake or other white fish, skin-on
- 2 shallots, finely sliced
- 1 tsp ground coriander
- 500g brussels sprouts, trimmed, halved lengthwise, larger ones quartered
- 400g can chopped tomatoes
- 150ml fresh orange juice
- Finely grated zest ½ orange
- In a pestle and mortar, mix the whole garlic cloves with the chopped coriander, the paprika, 2 tsp of the ground cumin, the vinegar/lemon juice and some salt to make the chermoula (see Tips). Grind to a fine paste (or whizz in a small processor). Stir in 1 tbsp oil, then brush over each piece of fish. Set aside to marinate.
- Heat 1 tbsp oil in a medium pan over a medium heat. Add the shallots and a splash of water and fry for 10-15 minutes until soft and translucent. You may need to add more water if they start to catch. Add the crushed garlic, the remaining cumin and the ground coriander, then fry for 1 minute. Toss the sprouts in the spiced shallot mixture, then add the tomatoes, orange juice and zest. Turn to a low heat and simmer, uncovered, for 25 minutes, stirring occasionally.
- Season the fish with salt. Heat the remaining oil in a large frying pan over a high heat and fry the hake, skin-side down for 3 minutes until golden. Flip over and cook for 1-2 minutes until just cooked. Divide the sprouts and hake between 4 bowls, then drizzle with a little extra oil.
Make the chermoula up to 3 days ahead, then cover and chill. Chermoula is a relish commonly used in Algerian, Libyan, Moroccan and Tunisian cooking.
Chermoula is a spice and herb paste from Morocco. Think of it as the North African equivalent of pesto.
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