Now I absolutely adore this recipe, or should I say recipes! Because it’s really several dishes brought together to make one fantastic meal, you can leave out whichever you want or bring them all together as I’ve done, the choice is yours 

This recipe will serve 4 people really well 

For the pan fried Hake fillets 

4 x 6-8oz Hake fillets with skin on 

To cook the Hake fillets 

Lightly coat the base of a non-stick frying pan with olive oil then place the pan over a medium-high heat,Once the pan is hot, season the Hake with salt and place it in the pan skin-side down,Cook for 2–3 minutes until the skin is nicely golden and crisp. Carefully turn the Hake fillets over and cook for a further 2–3 minutes, depending on the thickness of the fillet or loin. The fish is cooked when the flesh becomes opaque. DO NOT OVERCOOK IT! 

For the saag aloo


A good splash of sunflower oil

1 onion, finely chopped

2 garlic clove, sliced

1 tbsp chopped ginger

500g potato cut into chunks

1 large red chilli, halved, (leave the seeds in)and finely sliced

½ tsp each black mustard seeds, cumin seeds, turmeric

250g spinach leaves, well washed 
Method For the saag aloo

Heat the oil in a large pan, add the onion, garlic and ginger, and fry for about 3 mins. Stir in the potatoes, chilli, spices and half a tsp salt and continue cooking and stirring for 5 mins more. Add a splash of water, cover with a lid and cook for 8-10 mins.Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan. Take off the heat and set aside. 
For the Carrot and Cumin Purée


8 large carrots carrots peeled and roughly chopped 
A good splash of sunflower oil

1½ tsp. ground cumin


¼ tsp. fresh-ground black pepper

1 tbsp. butter

100ml of double cream 

½ tsp. lemon juice
Method for the Carrot and Cumin Purée 

Heat the oven to 200c, In a roasting tin combine the carrots with the oil, cumin, 1/4 teaspoon salt and the pepper. Then roast the carrots until tender and lightly browned, about 20 minutes. In a food processor, puree the carrots with the butter, half the cream (add more if the Purée is too thick)lemon juice and 1/8 teaspoon salt. Transfer to a saucepan and set aside 

For the onion bhaji recipe 


2 red onions, finely sliced 

1 green chilli, finely chopped, leave the seeds in if preferred

2 garlic cloves

A piece of root ginger, finely chopped

1 tbsp of butter, melted

1/2 tsp red chilli powder

1/2 tsp ground turmeric

2 curry leaves

6 tbsp of gram flour

3 tbsp of rice flour

A good bunch of coriander, chopped

1/4 tsp fennel seeds

Method for the onion bhaji 

 Start by heating your deep fryer to 180˚C
Method for making the onion bhaji 

In a mixing bowl, mix together the sliced red onion, chilli,garlic, ginger, curry leaves and the melted butter 

Add the chilli powder, turmeric powder, gram flour, rice flour, chopped coriander, fennel seeds and salt to taste. Sprinkle with water and mix well so it is thick enough to hold its shape, but not to watery 

Check the temperature of the oil by dropping in a small spoonful of the mixture,it should sizzle and float, With moistened hands, drop tablespoon sized portions of the mixture into the hot oil,Stir gently and fry until evenly golden.Repeat the process in small batches until all the mixture is used. Drain the fried onion bhajis on kitchen towel. Set aside. 
To assemble the Hake dish 

Make sure all of the elements are hot, Spoon a good amount of the Carrot Purée into the centre of 4 warm plates, now take some of the saag aloo and gently place this onto the Carrot purée, place a Hake fillet on top of the saag aloo and scatter the onion bhaji around, sprinkle with some freshly chopped coriander and serve immediately 

This dish smells delicious, looks stunning and tastes devine 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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