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Fish

Grilled Hake with Lemon and Chilli

Nothing could be simpler than perfectly grilled fish with a dusting of chilli and lemon rind. An ideal meal for those occasions when something light is called for.

fishhakequicklightchillilemon
Prep: 5 min
Cook: 10 min
Total: 15 min
Serves: 4
See also: Crushed New Potatoes with Olive Oil and Parsley
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Ingredients

  • 4 hake fillets, each 150g
  • 2 tbsp olive oil
  • 1 tbsp crushed chilli flakes
  • 1 lemon, finely grated rind and juice
  • Salt and ground black pepper

Method

  1. Preheat the grill to high. Brush the hake fillets all over with the olive oil and place them skin side up on a baking sheet.
  2. Grill for 4–5 minutes until the skin is crispy, then carefully turn the fillets over using a metal spatula.
  3. Sprinkle the fillets with the lemon rind and chilli flakes and season with salt and ground black pepper.
  4. Grill for a further 2–3 minutes, or until the hake is cooked through. Test using the point of a sharp knife — the flesh should flake. Squeeze over the lemon juice just before serving.

Tips

Variation: Any firm white fish can be cooked this way — try cod, halibut or hoki. If you haven’t got any chilli flakes, brush the fish with chilli oil instead of olive oil.