Hake with Prawns and Capers Recipe

Hake with Prawns and Capers Recipe

Unfairly underrated, Hake are just as flavoursome as any other white fish. Caught by our boats and MSC approved, our Hake is served with plump prawns and a buttery, caper-filled sauce. This lovely dish is perfect for lunch or a light supper – serve with your favourite veg, some crusty bread or a few handfuls of crisp salad leaves. Serves 4

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For the fish:
Light Olive Oil
4 x 200g Greendale Hake Fillets

For the sauce:
30g Unsalted Butter
200g Greendale Luxury Cooked and Peeled Prawns
100ml White Wine (you can substitute 80ml hot stock if preferred)
1 tbsp Capers, drained and rinsed
Sea Salt and freshly ground Black Pepper
Small bunch fresh Flat-Leaved Parsley, leaves only, chopped finely


First, preheat your oven to 200˚C (fan 180˚C/Gas Mark 6) and line a large baking tray with foil. To cook the hake, take a large, ovenproof frying pan, add 2-3 tsps of olive oil and place over a high heat. As soon as the oil is hot, put the hake fillets into the pan, skin side down. Fry for three minutes, then take the pan off the heat and lift the fillets on to the lined baking tray. Put the tray into the hot oven while you prepare the sauce.

Take the frying pan you used for the fish and put it back on the hob over a low-medium heat. Put the butter into the pan with the prawns and let them heat through for two minutes. Next, add the wine, then increase the heat to bring the pan up to a simmer and let it cook away for a further two minutes. Stir in the capers, season to taste with a little salt (capers are salty) and plenty of pepper, then remove from the heat. Take the hake fillets out of the oven and put one on each of four serving plates. Spoon over the prawns and their sauce, then sprinkle over the parsley and serve.

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