Hake with charred sweetcorn dressing

Tender hake fillet rests on a bed of wilted chard, surrounded by a smoky-sweet corn vinaigrette enhanced by garam masala and cider vinegar for layers of spice, freshness, and sunshine in every bite.

By Jack Stein
From Saturday Kitchen

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This recipe scores a Nutri-Score A for its lean fish protein, high-fibre vegetables, and healthy oils. Low in saturated fat and rich in vitamins, it makes a nourishing main course for all seasons.

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Ingredients

For the hake

• 4 hake fillets, skin on (180g each)
• 2 tsp sea salt
• 2 tbsp vegetable oil
• 25g unsalted butter
• 200g chard, cut diagonally
• 2 tbsp olive oil

For the corn vinaigrette

• 2 sweetcorn on the cob, husks removed
• 1 tbsp sunflower oil
• 1 tsp sea salt
• 1 banana shallot, finely chopped
• 1 tsp English mustard
• Sprig fresh thyme
• 50ml cider vinegar
• 200ml extra virgin olive oil
• Pinch garam masala
• 1 tsp dark soy sauce

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Method

1. Prepare the hake: Pat fillets dry and season with sea salt. Heat vegetable oil in a non-stick pan over medium, add hake skin-side down and cook for 2–3 minutes.
2. Finish the fillets: Add butter, flip fish, and remove from the heat. Let fillets finish in the residual heat, then set aside (keep pan).
3. Char the sweetcorn: Place corn cobs on a baking tray and char using a blow torch until blackened. Cut kernels from cobs and place in a bowl with sunflower oil and sea salt. Toss, spread on a tray, and grill under a hot grill for 5 minutes, turning, until some kernels blacken.
4. Make the corn vinaigrette: In a bowl, combine shallot, mustard, thyme, cider vinegar, extra virgin olive oil, garam masala, and soy sauce. Stir in the charred corn.
5. Prepare the chard: In a saucepan, steam chard with 5cm water depth, covered, over high heat for 1 minute. Remove, season with salt and olive oil.
6. To serve: Divide chard between plates, spoon over corn vinaigrette, and place hake fillets on top. Serve immediately.

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Suggested Wine Pairing

• Majestic: Picpoul de Pinet Beauvignac – Crisp citrus and salinity echo the freshness of hake and sweetcorn, balancing buttery notes.
• Tesco: Tesco Finest Albariño – Bright, stone-fruit acidity highlights the dish’s sweetcorn and garam masala warmth.
• Sainsbury’s: Sainsbury’s Taste the Difference Gavi – Lively and mineral, this white supports the hake’s delicate flavours and smoky vinaigrette.

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What can you serve with this

1. Lemon roasted potatoes: Zesty and crisp, a great textural complement to soft hake and charred corn.
2. Griddled asparagus: Earthy, vibrant and in season, ideal for spring and summer sides.
3. Watercress salad: Light, peppery greens freshen the plate without overpowering the delicate fish.

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FAQs for Hake with charred sweetcorn dressing

• Can I use another fish instead of hake? Yes, cod, haddock, or pollock work well here if hake isn’t available.
• How do I achieve a crispy skin on hake? Dry the skin thoroughly, season well, and cook skin-side down in hot oil until crisp before flipping.
• Is this recipe suitable for freezing? Hake can be frozen before cooking; the vinaigrette is best made fresh.
• What’s a good substitute for garam masala? A mix of ground cumin, coriander, and a pinch of cinnamon can stand in.
• Can I grill the corn instead of using a blow torch? Yes, grill over open flame or barbecue for a smoky finish if preferred.

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Nutri-score Health Check

This recipe is rated Nutri-Score A for lean protein, fibre, and minimal saturated fat. Packed with nutrient-rich chard and sweetcorn, plus heart-healthy oils, it’s ideal for a balanced, energising meal. Nutri-Score is calculated from the ingredients and serves as a helpful guide.

Positive Factors

• Rich in lean protein from hake
• High in fibre from chard and sweetcorn
• Contains essential vitamins and healthy fats

Negative Factors

• Slight sodium from soy sauce and added salt

All values are automatically derived from ingredients for reference.