Recipe by Natasha Maseko

by Tia

Pan-seared hake fillets topped with a spicy exotic tomato sauce. Serve with rice and steamed broccolini.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 1


For the tomato sauce

  • 1 tablespoon oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon smoked chilli flakes
  • 200g exotic rosa tomatoes (or normal cherry tomatoes)
  • Salt and pepper to taste
  • 1 cup chicken stock, warm
  • Fresh chopped parsley

For the hake

  • ½ cup flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons fish seasoning
  • 2 hake fillets
  • salt and pepper to taste
  • 2 tablespoons oil
  • 1 tablespoon salted butter


  1. Heat oil in a pan over medium heat. Fry garlic and chilli flakes for 2 minutes then add tomatoes and season with salt and pepper. Fry for 3 minutes before adding chicken stock then lower the heat and allow stock to simmer until reduced.
  2. While the sauce simmers make the fish. In a medium-sized bowl combine flour, onion powder, garlic powder and fish seasoning then set aside. Pat fish fillets dry then season with salt and pepper.
  3. Heat oil in a pan over medium-high heat. Coat fillets in seasoned flour and dust off as much of the excess flour as possible. Fry fish for 3 minutes per side (skin side down first) then add butter to the pan and continuously baste the fish until it’s golden brown and cooked through.
  4. Remove the sauce from the heat. Place hake fillets in the tomato sauce and spoon some of the sauce over it then sprinkle over fresh parsley.
  5. Serve hot, with sides and/or vegetables of your choice. 

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