Try this recipe for confit hake, then check out our Mediterranean baked hake, grilled hake, Spanish hake and more hake recipes.

*This recipe is gluten-free according to industry standards

Confit was traditionally a preservation method, perfected in south-west France where it became a speciality.

First, duck or goose was salted, which further protected the meat, and then slowly cooked in its own fat. It was then left to cool completely, still in the fat, until solidified. A coat of fat meant that any bacteria would be starved of oxygen, so the meat wouldn’t spoil.

We’re not looking to preserve anything with this fish recipe. Instead we’re going to use the method to make the most of the rich unctuousness that gently cooking in fat brings. Here we’re using hake instead of meat, but the same key principles apply.

5 easy steps to the perfect confit fish


Cooking fish very gradually in oil changes its texture. The firm white flesh turns soft and flaky – making it melt in the mouth. The low temperature gently poaches the fish all the way through, meaning there’s little risk of fluffy, overcooked fish.


Oil is a great vehicle for imparting botanicals into the ingredients you’re cooking. In this recipe, the oil becomes infused with tomatoes, sage, coriander seeds and peppercorns, which in turn imparts the flavours into the fish.


In almost every aspect of cooking, fat lends flavour. Gently cooking lean white fish and vegetables in oil means you’re transforming humble ingredients into something more decadent. Even when drained really well, they will retain a satisfying unctuousness.


It may seem wasteful using all that oil, but don’t throw it away. Once it has cooled completely, pour it through a fine sieve, discarding any juices that will have collected at the bottom of the tin/dish, and keep in a sealed jar. Use it as normal oil when cooking savoury dishes to add depth. It’s good for one week.


To limit the amount of oil you use, make sure everything is tightly packed in the dish. The more space around the ingredients, the more oil you’ll need. Just remember to leave enough room for the fish.


  • 2 bunches (about 225g) cherry tomatoes on the vine
  • a small bulb fennel, thinly sliced
  • 2 red peppers, cut into quarters
  • 1 bulb garlic, top cut off
  • 1 tsp black peppercorns
  • 2 tsp coriander seeds
  • a handful of leaves sage
  • about 1.5 litres olive oil
  • 4 fillets hake
  • dressed with sherry vinegar green salad, to serve
  • to serve crusty bread


  • STEP 1

    Heat the oven to 170C/fan 150C/gas 3. Put the tomatoes, fennel, peppers, whole garlic, peppercorns, coriander seeds and sage into a deep roasting tin or large shallow casserole dish, then pour over enough oil to completely submerge everything. Cover tightly with foil or put on a lid. Cook in the oven for 45 minutes or until the vegetables are beginning to soften. Meanwhile, season the hake fillets and put in the fridge.

  • STEP 2

    Turn the oven down to 150C/fan 130C/ gas 2. Remove the dish from the oven and gently lower the hake into it (be careful, as the oil will be hot), ensuring the fish is fully submerged. Put back into the oven for 20 minutes or until just cooked through.

  • STEP 3

    Lift out the fish and vegetables with a slotted spoon, and divide between 4 plates, alongside a green salad and plenty of bread for mopping up juices.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating