“Lasho” Croatian Fish

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My boyfriend’s side of the family is Croatian and of course I have been exposed to their culture and most importantly their amazing village inspired food. My mother-in-law makes this delicious boiled/steamed fish (it sounds weird, but boiling the fish makes it so tender).


5 X  140 g of hake, boned and skinned
5 potatoes, skinned and cut into disks
3 brown onions, sliced
1 litre of boiling water
2 tbsp olive oil
Maldon salt
3 fresh bay leaves
2 garlic cloves, crushed
1 tbsp parsely

For the herb oil:

1 large handful of Italian parsley
5 garlic cloves, crushed
5 – 6 tbsp extra virgin olive oil
Juice of 1 lemon
Maldon salt and freshly ground black pepper


1 medium-sized deep pot
1 slotted spoon
1 large dish for serving

Serves 5
preparation 10 minutes
Cooking time 25- 30  minutes

Boil the kettle, take the skin off the potatoes and cut them into 3cm disks; then slice the onions finely.

Once the potatoes and onions have been cut, place some of them at the bottom of the pot, then place the hake fillets on top and layer the rest of the potatoes and onions.

With the palms of your hands crush the garlic and place it in the pot. Pour in the boiling water with a generous pinch of maldon salt, the bay leaves, parsley and olive oil. Place the pot on high-heat, once the water starts boiling turn the heat down to a simmer.

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The fish takes about 25-30 minutes to cook. You can tell when it is ready when the potatoes are tender and the fish is a bit flakey.

While the fish is cooking, roughly chop the parsley and combine it with the lemon juice, extra virgin olive oil, crushed garlic, salt and pepper.

Once the fish is cooked, use the slotted spoon to take all the ingredients out of the water and place them into a serving dish. Spoon over the herb oil and eat immediately.


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