Hake is such a versatile fish to work with – pan fried, lightly salted and a squeeze of lemon gives you such a fresh and simple bite to eat. Or peppered with bold spices and fragrant herbs, it’s still a winner. I enjoy a tender hake fillet with simple flavours like lemon, parsley and a pinch of salt, but I also love putting hake to good use. It works so well for both extremes.
Tacos are Mexican “street food” which have become quite popular around the world lately. The corn tortilla is the perfect vessel to fill up with whatever your palate desires! I fried hake fillets with lots of earthy spices like cumin and coriander, chilli and fresh herbs. I added red onions, tomatoes and a bit of feta and it made the most glorious lunch ever. Light, yet very satisfying and filling. I like the texture tacos add to the dish you’re eating, but if you don’t, then use soft flour tortillas with the same filling – it’ll be just as fabulous.