Pan-Roasted Hake, Fennel Purée & Citrus

Name: Pan-Roasted Hake, Fennel Purée & Citrus
Yield: 4 fish main courses
Ingredients: 700 g Hake fillets, portioned, pin-boned; 500 g Braised Fennel Purée; 200 g Orange segments; 30 ml Olive oil; 15 ml Lemon juice; 15 g Parsley, chopped; 3 g Salt

Pan-roasted hake over fennel purée, finished with orange and parsley.

Pan-Roasted Hake, Fennel Purée & Citrus prepared as described in the recipe

Pan-roasted hake over fennel purée, finished with orange and parsley.

Written for 4 fish main courses

Cook this

Ingredients

Serves

Hake fillets, portioned, pin-boned700 g
Braised Fennel Purée500 g
Orange segments200 g
Olive oil30 ml
Lemon juice15 ml
Parsley, chopped15 g
Salt3 g

Method

Pat fish dry and season. Heat two thirds of the oil in an ovenproof pan; sear presentation-side down for 2 to 3 minutes.
Turn and finish in a 180°C oven for approximately 5 to 8 minutes, depending on thickness, until 63°C at the centre.
Warm fennel purée gently. Toss orange with remaining oil, lemon and parsley.
Plate purée, fish and the citrus salad; serve immediately.

Chef’s notes

A local white fish plate with restrained citrus and a silky vegetable foundation.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Best cooked at service. Keep raw fish refrigerated at 4°C or below and follow its use-by date. Refrigerate cooked leftovers promptly and use within 2 days.

Allergens and diet

Celery. Fish.

Last refined · October 2026