Grilled Hake with Smoky Chickpeas, Preserved Lemon and Kale

Grilled hake with chickpeas

Name: Grilled hake with chickpeas
Total time: 30 min
Yield: Serves 2
Ingredients: 2 tsp extra-virgin olive oil; ½ onion finely chopped; 3 cloves garlic finely chopped; 1 red chilli deseeded and finely chopped; 1 preserved lemon pith and flesh discarded, and rind finely chopped; 1 tsp sweet smoked paprika; 400g tin chickpeas drained and rinsed; a large handful kale chopped; 2 fillets hake or other white fish; ½ lemon juiced

Adam Bush

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Serves 2

Easy

Total time: 30 mins

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Simply grilled hake, with a side of preserved lemon and paprika chickpeas plus leafy kale. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner

Gluten free

Healthy

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Alternatives

Complete the dish

Try this grilled hake recipe then check out our Mediterranean baked hake, Spanish hake, hake curry and more hake recipes.

Ingredients

Nutrition

2 tsp extra-virgin olive oil
½ onion

finely chopped
3 cloves garlic

finely chopped
1 red chilli

deseeded and finely chopped
1 preserved lemon

pith and flesh discarded, and rind finely chopped
1 tsp sweet smoked paprika
400g tin chickpeas

drained and rinsed
a large handful kale

chopped
2 fillets hake or other white fish
½ lemon

juiced

Nutrition: per serving

kcal371

low
fat10.8g

low
saturates1.4g
carbs22.8g
sugars2.9g
fibre8.7g
protein41.3g

high
salt0.5g

low

Method

step 1

Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.
step 2

Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.
step 3

Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.

Check out our other hake recipes here

Confit Hake Recipe with Cherry Tomatoes and Garlic

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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