Crispy fried hake with brussels sprouts
Bored of your usual fish dishes? Try crispy fried hake with a tangy tomato and orange sauce, served with sprouts and zesty chermoula.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Mixing bowl
- Measuring spoon
- Spatula
- Paper towel
Ingredients
- 4 garlic cloves, peeled, 2 of them crushed
- 1 small bunch coriander, roughly chopped
- 2 tsp paprika
- 3 tsp ground cumin
- 1 tbsp red wine vinegar or lemon juice
- 3 tbsp olive oil, plus a little extra to drizzle
- 4 x 120-150g pieces sustainable hake or other white fish, skin-on
- 2 shallots, finely sliced
- 1 tsp ground coriander
- 500g brussels sprouts, trimmed, halved lengthwise, larger ones quartered
- 400g can chopped tomatoes
- 150ml fresh orange juice
- Finely grated zest ½ orange
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