Roast hake with chermoula on a bed of new potatoes and tomatoes
pigeon cottage
pigeon cottage
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  • 2 thick hake fillets
  • 300 g new potatoes, sliced to about 6mm thickness
  • 200 g large, fresh tomatoes (I used fresh plum tomatoes), sliced to about 1cm thickness
  • 2 – 3 tablespoons of olive oil
  • Chermoula marinade: a generous handful of chopped fresh coriander, 2 cloves of grated garlic, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground paprika, 1/4 teaspoon chilli powder, 2 tablespoons of olive oil, zest and juice of half a lemon



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