Pan-Fried Hake with a Chorizo Crust

Pan-Fried Hake with a Chorizo Crust
Fishboxer Bruce Newlands from

A tasty mid-week dinner that can be made using any firm white fish from your Fishbox.











  •  2 x hake portions
  •  1 tbsp olive oil
  •  45g butter
  •  50g tomato purée
  •  4 sun-dried tomatoes
  •  100g chorizo
  •  ½ tsp smoked paprika
  •  1 lemon (juiced)
  •  8 asparagus spears
  •  360g new potatoes
  •  10g fresh mint
  •  Salt and pepper (to taste)














  1.  Preheat the oven to 220°C.
  2.  Bring the potatoes to the boil in enough lightly salted water to cover.
  3.  Turn the heat to a very low simmer and cook for 10 to 15 minutes, until fork tender.
  4.  Chop the chorizo and sun-dried tomatoes into small cubes and mix with tomato purée and smoked paprika.
  5.  Set aside with a small pan for frying on the hob later.
  6.  Prepare the asparagus spears and place on a baking tray in a single layer.
  7.  Drizzle with the olive oil, then season with salt and pepper.
  8.  Bake in the oven for approximately 12 to 15 minutes until just tender, turning halfway.
  9.  Set aside for reheating in the pan alongside fish.
  10.  Quickly fry the chorizo and tomato mixture until it is at the desired crispness.
  11.  Set aside for applying to the skin-side of the hake once it is cooked.
  12.  Wash and season the hake whilst the chorizo is frying and add a dash of lemon juice.
  13.  Drain the potatoes and add the butter, mint, salt and pepper to the pot and set aside.
  14.  Heat the olive oil in a large frying pan and add the seasoned hake portions, skin-side down.
  15.  Cook for 2 minutes until the skin is just beginning to crisp, then add 15g butter to
  16.  the pan and cook for another 2 minutes,.
  17.  Adding the asparagus until the skin is crisp and the asparagus reheated.
  18.  Serve the asparagus with the hake fillet, skin-side up on top and liberally apply the chorizo crust to the skin.
  19.  Serve with the minted potatoes on the side.