Hake with Fennel, Beetroot and Orange

Another delicious fish dish from Martin Shanahan.


  • 2 fillets of hake
  • flour
  • salt & pepper
  • rapeseed oil for cooking
  • 1 fennel bulb (shredded)
  • 2 cooked beetroot (cubed)
  • juice & zest of a fresh orange
  • handful of fresh mint
  • 1 small onion, diced
  • a handful of capers
  • knob of butter
  • sea salt
  • 3 tblsp rapeseed or olive oil
  • juice of 1 orange


  1. Shred the fennel & dice the onion.
  2. In a wide pan heat the oil & sweat the onion and fennel with a little drop of water, turn down the heat and simmer for approximately 8-10 minutes.
  3. Cube the beetroot into a bowl and chop in the mint. Add a nice squeeze of orange. Mix & refrigerate.
  4. Coat the fish in seasoned flour and tap off the excess. Heat some oil in a hot pan and fry fish on both sides with a drop of water until golden brown.
  5. To the fennel & onions add the capers, a knob of butter, some orange zest and season with sea salt.
  6. Plate the fennel and lay the fish on top with a spoon of beetroot salsa over. Finally finish with a drizzle of rapeseed oil.


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