Baked hake in a Mediterranean crust

This simple hake recipe from Nathan Outlaw can be thrown together in less than 20 minutes, but makes a delicious supper or lunch dish. The Mediterranean-style crust has plenty of flavour from black olives and sun-dried tomatoes, a slight crunch from pine nuts, and is bound with good quality cheddar.





  • 4 hake fillets, approx 180g each, skinned and pin-boned

For the Mediterranean crust...

For Salad and dressing...


1. First, make the crust by blending the black olives, sun-dried tomatoes, pine nuts, chervil and saffron to a rough paste. Transfer to a bowl and mix in the cheese and butter until combined

  • 50g of black olives
  • 25g of sun-dried tomatoes
  • 25g of pine nuts
  • 3 tsp chervil, chopped
  • 1 pinch of saffron
  • 75g of unsalted butter
  • 50g of cheddar, grated

2. For the salad, mix together the rapeseed oil, white wine vinegar and chervil to make a dressing. Season with salt and pepper to taste

  • 125g of rapeseed oil
  • 60ml of white wine vinegar
  • 3 tsp chervil, chopped

3. Add the tomatoes and red onion and mix to coat in the dressing and set aside until ready to serve

  • 4 large vine tomatoes, cut in half and then into quarters
  • 1 red onion, finely chopped

4. Preheat the oven to 180°C/gas mark 4 and grease a baking tray

5. Top the hake fillets with some of the crust, spreading it out to cover each piece of fish. Place these on the baking tray and bake for 6-8 minutes (they may need a little longer if thick fillets)

  • 4 hake fillets, approx 180g each, skinned and pin-boned

6. Divide the salad between serving plates and top with the baked hake to serve


Created by Nathan Outlaw for Davidstow, courtesy of