Hake Steak with Chermoula
Hake Steak with Chermoula



  • 4 x 200g hake steaks
  • Oil, for brushing
  • For the Chermoula
  • 3 chopped garlic cloves
  • 1.5 tsp ground cumin
  • 1 tsp paprika
  • ½ red chilli, chopped and deseeded
  • ½ tsp saffron
  • 1 lemon, juice only
  • 4 tbsp olive oil
  • 2 tbsp chopped coriander
  • 2 tbsp chopped mint
  • In a small bowl, mix the chermoula ingredients except for the fresh herbs. Spoon this mixture over the hake steaks, then cover and chill for 30 mins. Season the fish with salt and pepper and brush a griddle or barbecue grate with oil. Add the fish and cook over the heat for 4 mins on each side, or until cooked through.
  • Meanwhile, stir the fresh chopped herbs and some salt into the remaining chermoula mix. Lift the hake onto plates and spoon over the chermoula, then serve with chips and salad leaves.
30 mins
4 serving

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