Hake with Clam, Fennel and tomato

Neven Maguire serves up a fish feast!


  • 2 tblsp extra-virgin olive oil
  • 50 g raw chorizo sausage (skinned and diced)
  • 2 garlic cloves
  • 225 g cherry tomatoes
  • 1/2 tsp smoked paprika
  • 1 tsp caster sugar
  • 1 tsp chopped fresh fennel
  • 4 150g skinless hake fillets (pin bones removed)
  • 20 large clams (such as palourd)
  • 4 tblsp fino sherry
  • 4 slices sourdough bread
  • 1 tblsp dijon mustard
  • 1 tblsp fresh lemon juice
  • 4 tblsp light olive oil
  • 150 g wild rocket
  • maldon sea salt and freshly ground black pepper


  1. Preheat the oven to 200°C (400°F/Gas 6). Heat one tablespoon of the extra-virgin olive oil in a heavy-based pan. Add the chorizo and sauté for 2-3 minutes until sizzling. Stir in the garlic and cook until softened, then tip in the cherry tomatoes with the sugar and paprika. Sauté for 3-4 minutes until the cherry tomatoes have just begun to split, the remove from the heat. Stir in the fennel and season tot taste.
  2. Make the largest circle you can from a roll of non-stick parchment paper (you will need four in total). Divide the cherry tomato mixture between the four circles ensuring it is nice and central. Place a piece of hake on top of each one followed by five clams and a tablespoon of sherry. Season to taste, then bring the two sides of each circle together and then fold over to form a loose parcel.
  3. Place on a hot baking sheet and cook for 6-8 minutes until the hake is tender and all of the clams have opened; discard any that do not.
  4. Meanwhile, heat a griddle pan until very hot. Grill the sourdough bread for about one minute on each side or until lightly charred and toasted. Drizzle with the remaining extra-virgin olive oil and sprinkle with the Maldon sea salt.
  5. To make the dressing, whisk the mustard with the lemon juice in a small bowl and then slowly add the light olive oil until you have a smooth emulsion. Season to taste. Place the rocket in a bowl and pour over enough of the dressing to lightly coat the leaves.
  6. To serve, place a parcel onto each warmed plate with some lightly dressed rocket and a piece of grilled sourdough bread.


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