Sage scented hake fillets are pan-fried and served with a garlic zucchini mash and creamy lemony sauce.


  • Mashed zucchini

  • 200g zucchini

  • 1 clove garlic

  • 1 bunch mint

  • Olive oil

  • Salt and pepper

  • Lemon zest

  • Hake fillets

  • 2 fillets (supremes) of hake

  • 1 clove sliced garlic

  • 1 lemon

  • 6 sage leaves

  • 1small dried birds eye chilli

  • ½ pt. Milk

  • 1 tbsp. Mascarpone


  • Mashed zucchini:

  • 1.

    Heat some oil in a saucepan, add the chopped zucchini and gently brown. Throw in the finely chopped garlic and splash in some water intermittently to break down the zucchini.

  • Hake fillets:

  • 1.

    Heat the olive oil in a pan. Put in the sliced garlic, chilli and sage leaves. Fry them but do not colour them (to release the aromas)Throw in the lemon zest and place the cod fillets in, skin side down. Seal it off on both sides. Pour in the milk. Put on a lid and simmer for 5 minutes or until the cod is cooked.

  • 2.

    Serve the cod on a bed of mash. Stir the mascarpone and lemon juice into the sauce in the pan and spoon over to serve.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 165kj
  • Fat Total 7g
  • Saturated Fat 2g
  • Protein 17g
  • Carbohydrate 8g
  • Sugar 5g
  • Sodium 504mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings