Wild Garlic Creamy Hake

Sautéed Hake and creamy Garden Vegetable

The vegetables and cream combined with pesto , basil for a classic fragrant or powerful wild garlic version, is a guaranteed to a delicious result!
5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 2 tbsp. olive oil
  • 4 portions hake or other fish
  • 4 shallots halved
  • 8 asparagus halved
  • 8 baby potatoes cooked, peeled and cubed
  • 250 ml cream
  • 100 ml white wine optional
  • 1 lemon juiced
  • 2 tbsp. wild garlic pesto
  • 40 g spinach or rocket leaves
  • Salt and pepper


  • In a large sauté pan, over high heat, drizzle some olive oil and butter.
  • Add the fish and sear for 2 minutes until lightly coloured.
  • Next add the shallots, asparagus and potatoes and sear for a further 3 minutes until caramelised.
  • Flip the fish portion is desired and stir once or twice to ensure the asparagus are coloured on all sides as well as the shallots.
  • Pour the white wine if using and the cream. Cover with a lid and continue cooking for 2 -3 minutes until the fish is fully cooked. Mine was very quick just 60 seconds or so.
  • Remove from the heat and add 2 tbsp. wild garlic pesto and a drizzle of lemon juice.
  • Check the seasoning.
  • Swirl to combine the flavours.
  • Just before serving if desired toss in some extra spinach or rocket to wilt.
  • Serve the fish with the vegetable and the sauce.
Keyword fish, Kevin Dundon, one pot wonder

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