These days I probably eat more fish than anything. These hake steaks were fresh as anything so I seasoned and cooked them very simply and just let the flavour of the fish speak for itself. Curly kale is one of my favourite things in the world and packed with nutrients. And I’m quite new to eating squash, but I always find that, if in doubt, sprinkle with cumin and roast. That theory has never let me down yet!
- Fresh “catch of the day” hake steaks
- Butternut squash chopped into chunks
- Curly kale
- Shallots, chopped
- Coconut oil
- Butter (not low fat spread!)
- Sea salt
- Black pepper
- Cumin seeds and powder
- Throw the chunks of butternut squash into a roasting tin with a knob of coconut oil and a sprinkling of both cumin seeds and cumin powder, plus a pinch of salt. Place in the oven to roast for about 20 minutes
- Heat a tablespoon of coconut oil in a frying pan, along with a teaspoon of butter. Add the hake steaks (the ones I had were about an inch thick) and cook for about two minutes before turning and cooking on the other side. Turn again for another 30 seconds or so and baste the fish in the butter and coconut oil as you fry. Place fish into oven proof dish and place in oven to cook through for a couple of minutes if very thick.
- Take a larger frying pan and melt a tablespoon of coconut oil. Add the chopped shallots and cook until softened. Add the curly kale and stir to mix in. Add a splash of water , cover with a lid and turn the heat right down, just allow the kale to steam.
- Plate up and enjoy!