Project Description



  • 500g hake, filleted and at room temperature
  • herb-infused butter – see recipe
  • 1 lemon, cut in half – one half whole, the other cut into wedges
  • 1 head cauliflower
  • 250ml milk
  • ½ tsp ground nutmeg
  • 1 head broccoli, cut into florets
  • 2 tbsp fine salt
  • 1 tbsp butter
  • salt and freshly ground pepper
  • Feeds 2 hungry people, 2 not so hungry
  • 20 Minutes
  • Super mega easy


  1. Preheat oven to 180c.
  2. Place the hake in an ovenproof dish and dot with 3 slices of herb butter. Squeeze half a lemon over the fish and pop it into the oven. Cook for 15 minutes.
  3. In the meantime: Place the cauliflower in a pot, add the milk, nutmeg and a pinch of salt. Bring to the boil and cook for around 5 minutes or until the cauliflower is soft. Blend with a stick blender until smooth and season to taste. Set aside.
  4. Bring a pot of water with 2 tbsp fine salt to the boil, add the broccoli and blanch for 2 minutes. Remove from the water and set aside. On the same stove-top, heat a pan, add the plain butter, and once bubbling, add the blanched broccoli florets. Sauté for 3 minutes.
  5. About halfway through cooking, baste the hake with the melted butter in the dish.
  6. When the fish is firm to the touch it is cooked. Remove from the oven. Place a generous portion of cauliflower puree on a plate, place half the hake on top of the puree, and add some broccoli florets to taste.Drizzle with the sauce in the pan and serve immediately with a lemon wedge.
Return To Recipes