Hake salad

By admin
25 March 2011

Preparation time:

15 min

Cooking time: 10 min

Serves 6-8


30 ml (2 tbsp) olive oil

400 g hake fillets

salt and pepper

400 g baby spinach

400 g rocket

125 g cherry tomatoes, halved

250 g cooked sweetcorn

ready-made vinaigrette dressing


Heat the oil in a heavy frying pan.

Put the fish in the pan and fry for 1-2 minutes on each  side or until flesh is easy to separate with a fork (do not flake).

Season with salt and pepper. remove the fish and pat with kitchen paper. carefully cut fish into bite-size pieces and set aside.

Rinse and dry the spinach, rocket and cherry tomatoes.

Put the rocket, baby spinach, corn, cherry tomatoes and the fish in a large salad bowl.

Pour the vinaigrette dressing over and gently toss the salad using two serving spoons.

TIPS: Let your guests pour the dressing over their salad themselves, so they can use as much – or little – as they want. Any other firm-fleshed white fish may be used.

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