Home
recipe-guide
Seafood recipes

Crowd-pleasing crispy fish tacos

Seafood recipes

Crowd-pleasing crispy fish tacos

10 minutes

Spicy prawn and chorizo with roasted sweet potato

Prawns and

Spicy prawn and chorizo with roasted sweet potato

30 minutes

Grilled salmon with apple salad

Apple recipes

Grilled salmon with apple salad

10 minutes

Spicy prawns and guacamole in cucumber cups

Prawns and

Spicy prawns and guacamole in cucumber cups

15 minutes

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

Curry recipes

Tomato-and-yoghurt fish curry with green beans and Indian fried bread

1 hour

Prawn toast

Asian recipes

Prawn toast

15 minutes

Teriyaki salmon noodle bowls

Asian recipes

Teriyaki salmon noodle bowls

10 minutes

Mexican-style chorizo-and-seafood paella

Mexican recipes

Mexican-style chorizo-and-seafood paella

1 hour

Prawn salad with black sesame tahini

Prawns and

Prawn salad with black sesame tahini

Mexican-style seared tuna nacho salad

Mexican recipes

Mexican-style seared tuna nacho salad

10 minutes

Durban fish curry

Curry recipes

Durban fish curry

1 hour

Potato-crusted baked hake with smashed peas

Fish recipes

Potato-crusted baked hake with smashed peas

35 minutes

Load more

Potato-crusted baked hake with smashed peas

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 35 minutes

Ingredients

500 g baby potatoes, thinly sliced
3 T butter
sea salt and freshly ground black pepper, to taste
250 g frozen peas
1 x 800 g box frozen skinless baby hake
3 cloves garlic, smashed
sage, a few sprigs

Method

Preheat the oven to 180°C.

Thinly slice the baby potatoes, then place in a pan with 1 T butter, season, and gently fry for 5 minutes until just cooked. Set aside the potatoes and add the frozen peas and 2 T butter. Season to taste. Fry until the peas are just cooked, remove from the heat, mash roughly, then set aside.

Arrange the frozen skinless baby hake in a cast- iron pan or baking tray with smashed garlic, a few sprigs of sage and season to taste.

Top with the baby potatoes and bake for 20–25 minutes, or until the fish is cooked through and potatoes are golden. Serve topped with the smashed peas.

Browse more seafood recipes here.