Try this paprika-crusted hake, then check out our Mediterranean baked hake, Spanish-style hake and more hake recipes.


  • 400g new potatoes, halved or quartered
  • 200g fresh broad beans, double podded if you prefer
  • 100g chorizo, cut into small cubes
  • 1 tbsp extra-virgin olive oil, plus a drizzle
  • 2 garlic cloves, chopped
  • 2 thick fillets of hake
  • ½ tbsp smoked paprika
  • ½ lemon, cut into wedges
  • mayonnaise or aïoli, to serve


  • STEP 1

    Cook the potatoes in a large pan of lightly salted boiling water for 10-12 minutes or until tender, then drain. Cook the beans in another pan of boiling salted water for 2-3 minutes or until just tender, then drain well.

  • STEP 2

    Meanwhile, fry the chorizo in a large non-stick pan with a drizzle of oil over a medium heat for 10 minutes until the fat has rendered and the chorizo is crisp. Scoop out onto a plate using a slotted spoon. Tip the potatoes into the pan and cook for 15 minutes, tossing regularly, until very crisp.

  • STEP 3

    Add the garlic and beans, and toss for a few minutes before returning the chorizo to the pan. Keep warm. Put the hake fillets on a plate, drizzle with the oil and coat in the paprika and some seasoning. Heat a non-stick frying pan over a medium-high heat and cook the hake for 2-3 minutes on each side until caramelised and cooked through.

  • STEP 4

    Divide the potatoes and beans between plates, top with the hake fillets and serve with lemon wedges for squeezing over, and mayo or aïoli.

Discover our best hake recipes here

5 Best Hake Recipes


Adam Bush Chef Portrait
Adam BushDeputy food editor

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