Hake with creamy bacon and cabbage

Hake with creamy bacon and cabbage

Serves 4

Knob of butter
4 smoked streaky bacon rashers, chopped
1 onion, finely chopped
1 celery stalk, chopped
2 carrots, peeled and chopped
Salt and black pepper
1 head of Savoy cabbage, shredded
2 tsp fresh thyme leaves
60ml white wine
250ml chicken stock
100ml double cream

For the fish:
4 hake fillets, skins on
Plain flour, for dusting
2 tbsp rapeseed oil

To serve:
Boiled baby potatoes with plenty of butter

  1. Heat the butter in a large pan over a medium heat. Add the chopped rashers and cook for 3-4 minutes until lightly golden.
  2. Add the onion, celery and carrots. Season with salt and pepper and turn the heat to medium-low. Cook gently for 6-8 minutes until softened, but not browned.
  3. Stir in the cabbage and thyme and turn the heat to medium. Add an extra pinch of salt and pepper, then cook for 3-4 minutes until the cabbage begins to wilt.
  4. Pour in the wine and cook for two minutes until evaporated, then add the stock. Cover the pan and simmer for 8-10 minutes until the cabbage is soft. Stir in the double cream, season to taste and keep warm while you cook the fish.
  5. Season the hake fillets, then dust the skins with flour. Heat the oil in a large pan over a medium-high heat. Add the hake, skin-side down, and cook for four minutes until the skins are golden and crisp. Flip over and cook for 1-2 minutes longer, just until the flesh is opaque and flakes easily.
  6. Divide the creamy bacon and cabbage amongst four serving bowls and place a hake fillet on top of each portion. Serve with buttered boiled baby potatoes.

Per serving 465kcals, 27.6g fat (11.3g saturated), 19g carbs (8.8g sugars), 34.9g protein, 6.1g fibre, 1.365g sodium