Hake baked in an aromatic Thai dressing and served with a sweet potato bake
This has got to be the best way to liven up a piece of hake. Even if you’re not a fish person, the Thai dressing that tops the hake in this recipe will not disappoint. Fish at home can be a little drab and I personally find it all together too easy to go for a piece of chicken instead. That is until I started to top my fish with the fresh, zinging goodness of a few Thai ingredients. Not only does the bright green colour look amazing and scream out “EAT ME NOW”, but it also stops the fish drying out during cooking and complements its meaty chunks perfectly.
As this fish dish is full of flavour and colour I felt it needed an extra special side to serve up with it. Enter – dauphinoise sweet potatoes!! By far one the best ways to enjoy sweet potato, and seen as how the fish and dressing is extremely healthy and low fat, I didn’t feel too guilty pouring lashings of cream over the potatoes – even if I did finish off the left overs from the baking dish :-).
To be honest the dauphinoise could probably be a meal in itself, but why be deprived of that delicious, zinging hake. Definitely worth a try. I’ve also tried the Thai dressing on salmon and its just as amazing.