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Hake, sweet potato tagine and chermoula

Published on July 11, 2016
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This fiery tagine from Andrew Grills of The Mill House in Tintagel pairs perfectly with crispy-skinned, pan fried hake and purple sprouting broccoli

Hake, sweet potato

Serves 6

You will need

Hake fillets 6
Purple sprouting broccoli 500g, blanched
For the tagine
Onion 1, diced
Garlic 3 cloves, crushed
Smoked paprika 1/2 tsp
Cumin 1/2 tsp
Ground coriander 1/2 tsp
Turmeric 1/2 tsp
Nutmeg 1/2 tsp
Cinnamon 1/2 tsp
White wine 50ml
Sweet potatoes 2 large,
peeled and diced
Chickpeas 2 tins, washed
Chopped tomatoes 2 tins
For the chermoula
Coriander 40g
Mint 60g
Parsley 40g
Olive oil 200ml
Lemon 1, zest and juice

Method

  1. Preheat the oven to 180 °c / gas 4.
  2. For the tagine: sweat the onion and garlic in a pan with a little oil until soft. Add the spices and cook for a few minutes. Add the white wine and reduce to make a paste, then add the sweet potatoes, coating them in the spice mix.
  3. Add the chickpeas and chopped tomatoes to the pan, cover with a lid and cook on a medium heat until the potato is tender.
  4. For the chermoula: place all of the ingredients in a blender and blitz until smooth.
  5. For the hake: pan fry the fish, skin side down, in a little oil until the skin is crispy, then turn. Add 2 tbsp of chermoula to each fillet and baste. Remove the fish from the pan and place in the oven for 8-10 minutes.
  6. While the hake is cooking, saute the broccoli in the fish pan with the rest of the chermoula.
  7. To serve, place a ladle of tagine in a shallow dish and top with the hake and then the broccoli.

Chef’s tip: ‘Add chillipowder to the mix for added punch,’ says Andrew

Also try

Hake kedgeree

Top this lightly spiced kedgeree from Simon George of The Alverton in Truro with a chunky pan fried hake fillet and lashings of curry cream

'Serve this with buttered new potatoes and seasonal veg,' says John Collins of Dennis Knights Fish Merchants in Port Isaac

Panfried mackerel, cucumber, avocado and lime recipe

'Ensure the pan isn't too hot in order to avoid the mackerel skin from contracting,' says Chris Cleghorn of The Olive Tree