Baked hake in a Mediterranean crust

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This simple hake recipe from Nathan Outlaw can be thrown together in less than 20 minutes, but makes a delicious supper or healthy lunch dish. The Mediterranean-style crust has plenty of flavour from black olives and sun-dried tomatoes, a slight crunch from pine nuts, and is bound with good quality cheddar.

First published in 2015




  • 4 hake fillets, approx 180g each, skinned and pin-boned

Mediterranean crust

Salad and dressing


First, make the crust by blending the black olives, sun-dried tomatoes, pine nuts, chervil and saffron to a rough paste. Transfer to a bowl and mix in the cheese and butter until combined
For the salad, mix together the rapeseed oil, white wine vinegar and chervil to make a dressing. Season with salt and pepper to taste
  • 125g of rapeseed oil
  • 60ml of white wine vinegar
  • 3 tsp chervil, chopped
Add the tomatoes and red onion and mix to coat in the dressing and set aside until ready to serve
Preheat the oven to 180°C/gas mark 4 and grease a baking tray
Top the hake fillets with some of the crust, spreading it out to cover each piece of fish. Place these on the baking tray and bake for 6-8 minutes (they may need a little longer if thick fillets)
  • 4 hake fillets, approx 180g each, skinned and pin-boned
Divide the salad between serving plates and top with the baked hake to serve
First published in 2015

Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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