Hake on Creamed Spinach

prep 4 mins cook 20 mins
  • 4 pieces of hake, about 200 g (7 oz) each
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 1 garlic clove, crushed
  • 50 ml (2 fl oz) white wine
  • 500 g (1 lb) baby spinach, washed
  • 100 ml (3½ fl oz) double cream
  • 125 g (4 oz) pine nuts
  • salt and pepper

Place the hake in an ovenproof dish, drizzle with 1 tablespoon of the oil and season with salt and pepper. Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 6–8 minutes or until the fish is firm.

Meanwhile, heat the remaining oil in a large frying pan, add the shallots and fry gently until softened. Add the garlic and fry for a further minute. Pour the wine into the pan and leave to bubble until all the liquid has evaporated.

Add the spinach to the pan in batches, allowing it to wilt completely, then stir in the cream and season with salt and pepper.

Toast the pine nuts lightly in a dry frying pan over a low heat.

Place some creamed spinach in the centre of each plate, top with a piece of fish and scatter some toasted pine nuts over the top.

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