Steamed Hake with Roasted Red Peppers and Tarragon

Try this wonderfully simple dish from Paul Rankin - perfectly steamed hake coupled with a pungent tarragon dressing
By Paul Rankin
Steamed Hake with Roasted Red Peppers and Tarragon
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 4 hake fillets, (about 175g each) skin on
  • 4 red peppers

for the dressing:

  • 1/2 tsp of salt
  • 50 ml lemon juice
  • 2 shallots, finely chopped
  • 150 ml extra virgin olive oil
  • 2 tbsp chopped tarragon


1. First run your fingers lightly over the hake flesh to locate any small bones that remain. Remove them with a pair of tweezers or small pliers. Remove any scales on the skin by scraping them off with the blunt side of a knife.

2. Lightly oil a streamer basket or heatproof plate and place the hake fillets into it. Steam for about 6-8 minutes until tender, depending on the thickness of the fillets.

3. To make the dressing, dissolve the salt in the lemon juice in a small bowl. Stir in the remaining ingredients.

4. Slice the peppers into quarters and roast with a little oil in a griddle pan until slightly blackened. Remove the skin.

5. To serve, arrange the roasted peppers in a circle in the centre of individual warmed plates. Pour a little of the dressing over and around the peppers. Place the hake on top of the peppers and serve at once.

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