Barbecued fillet of hake recipe

Name: Barbecued fillet of hake recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) beetroot, peeled and cut into quarters; 1 tsp chopped fresh thyme; 4 tbsp olive oil; 8 shallots - peeled and cut in half lengthways; 2 tbsp runny honey; 4 x 200g Fillets of hake, skin on and boned; 1 juice and zest lemon; 1 clove garlic, chopped finely; 10 new potatoes, boiled until tender, cooled then sliced in half and griddled; 200 g (7.1oz) fresh peas, podded and blanched; 4 tbsp white wine vinegar; 300 ml (10.6fl oz) olive oil; 1 handful fresh spinach; 1 pinch sugar; 1 pinch salt and freshly ground pepper

Servings: persons

200 g (7.1oz) beetroot, peeled and cut into quarters
1 tsp chopped fresh thyme
4 tbsp olive oil
8 shallots - peeled and cut in half lengthways
2 tbsp runny honey
4 x 200g Fillets of hake, skin on and boned
1 juice and zest lemon
1 clove garlic, chopped finely
10 new potatoes, boiled until tender, cooled then sliced in half and griddled
200 g (7.1oz) fresh peas, podded and blanched
4 tbsp white wine vinegar
300 ml (10.6fl oz) olive oil
1 handful fresh spinach
1 pinch sugar
1 pinch salt and freshly ground pepper

1
Make sure your coal embers are nice and hot or alternatively if it buckets down with rain, you can roast in the oven at 180C.
2
Take 2 sheets of tin foil approximately A4 size.
3
On one sheet place the beetroot with the thyme and two of the tablespoons of olive oil.
4
On the other piece place the shallots and pour on the third tablespoon of olive oil, honey and garlic.
5
Pinch both sheets to form two parcels and roast for 30 minutes.
6
Take another piece of slightly bigger foil, pour on one tablespoon of olive oil and place the fillets of hake on top.
7
Pour the lemon zest and juice over the top and finally a scattering of garlic.
8
Pinch to form a parcel.
9
Once the beets and shallots are cooled and you are ready to serve - roast off the hake parcel for 6 minutes.
10
Whilst the hake is cooking make the pea dressing (This can be made in advance although it will discolour slightly).
11
Blend the peas in a food blender with the vinegar, oil, spinach, sugar, salt and pepper.
12
When ready to serve up, arrange the potatoes, beetroot and shallots on the plate, spoon around the pea dressing and finally put the fish on top, pouring over any of the cooking juices

1174

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g (7.1oz) beetroot, peeled and cut into quarters, 1 tsp chopped fresh thyme, 4 tbsp olive oil, 8 shallots - peeled and cut in half lengthways, and more.

Yes, Barbecued fillet of hake recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!