Grilled hake with smoky chickpeas, preserved lemon and kale

Grilled hake with chickpeas

  • serves 2
  • Easy

Simply grilled hake, with a side of preserved lemon and paprika chickpeas plus leafy kale. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner


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



  • extra-virgin olive oil 2 tsp
  • onion ½, finely chopped
  • garlic 3 cloves, finely chopped
  • red chilli 1, deseeded and finely chopped
  • preserved lemon 1, pith and flesh discarded, and rind finely chopped
  • sweet smoked paprika 1 tsp
  • chickpeas 400g tin, drained and rinsed
  • kale a large handful, chopped
  • hake or other white fish 2 fillets
  • lemon ½, juiced


  • Step 1

    Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.

  • Step 2

    Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.

  • Step 3

    Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.

*This recipe is gluten free according to industry standards

Check out our other hake recipes here

Confit Hake Recipe with Cherry Tomatoes and Garlic

Nutritional Information

  • Kcals 371
  • Fat 10.8g
  • Saturates 1.4g
  • Carbs 22.8g
  • Sugars 2.9g
  • Fibre 8.7g
  • Protein 41.3g
  • Salt 0.5g