Hake in a Lemon Broth with Pea Puree


When I was on holiday I tasted the most amazing pea puree and I usually hate peas, but when they are blended with Parmesan they taste like utter heaven. So I decided to add it to a fish dish I have been dying to cook. It was so delicious I had to share it with you 🙂


For the Lemon broth:

2 tbsp olive oil
1 red onion, diced
1 garlic clove, crushed
2 lemons, juiced
1 lemon, zested
2 cups of chicken stock
1 tbsp fresh mint leaves, chopped

For the pea puree:

2 cups of frozen peas
1/2 a cup of grated Parmesan
1/2 cup extra virgin olive oil
1/2 tsp sea salt
1/2 tsp ground black pepper
1 garlic clove, crushed


170 grams x 4 hake portions, filleted
1/4 cup olive oil
Sea salt & black pepper
Ina Paarmaan’s garlic salt


1 small pot
1 large non-stick frying pan
1 food blender
1 medium pot

Serves 4
Preparation: 25 minutes
Cooking time: 15 minutes

Take the fish out of the fridge.

To make the lemon broth, place a medium pot on high heat, warm the olive oil and add the diced red onion and garlic, sauté until tender- about 7 minutes. Then add the chicken stock, lemon juice and zest, cover and simmer over a low heat.

To make the pea puree, add the frozen peas into boiling water and boil for 3 minutes. In the food blender combine the thawed peas, salt, pepper, garlic and puree. While the machine is running, add the olive oil in a steady drizzle until completely smooth. Then transfer the puree into a bowl and fold in the grated Parmesan. Taste to adjust the flavour, add salt if necessary.

Place the non-stick frying pan on high-heat and warm up the olive oil. While it is warming up season the fish. Fry the fillets for 4-5 minutes on each side or until the fish begins to flake.

Once the fish has finished cooking, take the lemon broth off the heat and add the chopped mint.

To dish up divide the broth between four shallow dishes. Then place a large spoonful of pea puree into the centre of each bowl. Place the hake portion on top of the puree and serve immediately.

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