Evan Fitzmaurice's

Butter Poached Hake with Spinach and Basil Puree, and Roasted Courgette and Aubergine

Butter Poached Hake with Spinach and Basil Puree, and Roasted Courgette and Aubergine

Butter Poached Hake with Spinach and Basil Puree, and Roasted Courgette and Aubergine beautifully plated

Looking for a healthy fish dinner that’s packed with flavor and easy to make? Try this recipe by Chef Evan Fitzmaurice This poached hake recipe is a perfect weeknight meal. Light, flaky hake fillets are gently cooked in white wine and dairy-free butter, then paired with a creamy spinach and basil purée for a fresh, vibrant twist. Served alongside roasted aubergine and courgette with crispy courgette chips, this dish is gluten-free, pescatarian-friendly, and full of nutrients. Ready in just 30 minutes, it’s a simple, restaurant-style meal you can make at home—ideal for clean eating and healthy meal prep.

Print Recipe
Prep Time: 10 mins
Butter Poached Hake with Spinach and Basil Puree, and Roasted Courgette and Aubergine beautifully plated
Cook Time: 30 mins
Description:

Perfect for those warm summer nights (when we get them). This dish is light, herby and satisfying every time. Ideal for when you don’t have the time to spend cooking, or don’t want to heat up the kitchen too much, but you still want a delicious dinner.

Ingredients:
Hake:
• 2
fillets of
hake
• 150
ml of
white wine
• 150
g of
butter (plant based alternative works perfectly fine here)
• a
grind of
salt and pepper (to taste)
Spinach and Basil Puree:
• 90
g of
spinach
• 25
g of
basil
• 50
ml of
cream, heated (plant based alternative can be used here too)
• a
grind of
salt and pepper (to taste)
Roasted Aubergine and Courgette::
• 1
aubergine (diced)
• 1
courgette (diced)
• a
drizzle of
olive oil
• 1
tsp of
mixed herbs
• a
grind of
salt and pepper (to taste)
Courgette Chips:
• 1
courgette (thinly sliced)
• 2
tsp of
oil
Cooking Method:
For the Puree (Can be made a day or two ahead of time):

Sautee the Spinach to remove the moisture.

Chop the Spinach roughly to prevent it from wrapping around the blade of your blender.

Add the Spinach and Basil to the blender.

Turn on and drizzle in the cream slowly until a smooth puree is formed.

For the Roasted Courgette and Aubergine:

Preheat the oven to 180C.

Dice the vegetables, and place on a lined baking tray.

Toss with Olive Oil, Herbs and Salt and Pepper.

Roast for about 20 minutes, mixing occasionally.

For the Hake:

Add the Wine and Butter to a pan with Salt and Pepper and heat to melt together.

Add the fish and heat over a low temperature.

Poach until the bottom is opaque, then flip and poach for 5 more minutes.

For the Courgette Chips:

Thinly slice the Courgette, and place in a frying pan with a small amount of oil.

Fry over high heat until starting to lightly brown, then flip and remove the pan from the heat to finish cooking.

To Serve:

Layer the Puree on the plate, then place a portion of the Roasted Courgette and Aubergine and place the Hake on top. Finish with the Courgette Chips.

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