A light bite for Summer.


  • 4 hake fillets, about 175g each, skinned and boned
  • Salt and freshly ground black pepper
  • 4 tablespoon rapeseed oil
  • 4-6 medium potatoes peeled, cooked and chopped
  • 1 red onion, peeled and thinly sliced
  • 2 cloves of garlic, peeled and chopped
  • 2 courgettes, cut into batons
  • 24 pitted black olives
  • 100g semi sun-dried tomatoes, drained
  • 1 teaspoon fresh thyme leaves
  • Juice of 1⁄2 lemon


  1. Season the hake with salt and black pepper.
  2. Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil.
  3. Place the hake, flesh side down, in the pan and cook for 4 minutes on each side. Remove and keep warm.
  4. Add a little more oil to the pan and fry the cooked potatoes, onion and garlic for 3-4 minutes.
  5. Add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes.
  6. Season with salt, black pepper and lemon juice.

Serving suggestion
Place on a plate with the hake and drizzle over a little extra oil - here comes the summer! Serve with crusty bread.