Hake with spinach and potatoes

Serves: 4

Edit

Update

Cancel

Total Time: 25

Prep Time: 5

Cook Time: 20

• 1 tablespoon(s) plain flour
• 2 teaspoon(s) mild smoked paprika
• 4  x 150g hake fillets
• 2 tablespoon(s) olive oil
• 2  shallots, finely sliced
• 1  garlic clove, crushed
• 300 gram(s) new potatoes, quartered
• 1 teaspoon(s) sundried tomato paste
• 125 ml hot vegetable or chicken stock
• 200 gram(s) baby leaf spinach, washed

Method

1. Put the flour and paprika on a plate and season. Toss the fish in the seasoned flour. Heat 1tbsp oil in a sauté pan and fry the hake over a medium heat for 3-4min on each side until golden and cooked through. Keep warm.
2. Meanwhile, put the remaining oil in a large pan, add the shallots and garlic and fry gently until just golden. Stir in the leftover seasoned flour and cook for 1min. Add potatoes and cook for 2-3min. Season. Add tomato paste and stock and bring to the boil. Cook for 10-12min until the potatoes are tender.
3. Put the spinach on top of the potatoes, then cover and cook for 2min until wilted. Divide the spinach and potato mixture among four plates and top with the fish fillets to serve.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!