Devilled Hake with Curly Kale by Chef Jon Fell

If you want something a little different?

Something a bit warming and spicy? Then try this little recipe out, it’s not flashy just really tasty

4 People


100g of panko breadcrumbs (you can get these in the supermarket, you’ll get a great crunch from these)

1 good handful of chopped fresh parsley

2 tablespoons mayonnaise

1 tablespoon dijon mustard

1 good pinch of cayenne pepper

4 150g-200g fillets of hake (or other firm white fish)

Good pinch of salt

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 red onion, peeled, halved and sliced

1 bunch kale, stems removed, leaves chopped finely

Good squeeze of lemon


1. Mix the panko breadcrumbs and parsley together on a plate

2. Mix the mayonnaise, Dijon mustard and cayenne pepper together in a bowl

3. Season the hake really well with salt

4. With a pastry brush, coat the hake all over with the mayonnaise mix

5. Preheat your grill

6. Place the mayonnaise brushed hake fillets into the breadcrumb mixture, pressing lightly so that the breadcrumbs stick

7. Splash a good amount of olive oil onto a baking sheet and place the hake fillets onto it, place under the grill

8. Whilst the hake is under the grill, add a small amount of oil into a frying pan, add the red onion and gently cook until slightly browned

9. Now add the curly kale and cook until wilted, about 3-4 minutes, add a good pinch of salt and pepper,

10. By now the hake should be cooked through and be golden brown

11. Add a good squeeze of lemon to the kale, divide between 4 warm plates

12. Sit the hake fillets on top of the kale
Serve and enjoy your hake, absolutely delicious