Date posted: 15/05/2024

Miso glazed hake served with fennel, courgette and dill salad

  • Serves 10
  • Timing: 22 mins
Votes: 0 Average: 0


Fennel, shaved 1kg
Courgette 1kg
Miso stock base 60g
Olive oil 100ml
Everyday Favourites sesame seeds 10g
Whole black sesame seeds 10g
Lime, juiced 5
Rockport scaled & boned fresh hake supremes 10
Dill, chopped 10g


  1. Shave the fennel and ribbon the courgette, mix the miso with oil, sesame seeds and juice from 2 limes
  2. Pan roast the hake and glaze with the miso and sesame mix
  3. Add the courgette and fennel to a bowl and dress with lime juice and seasoning then finish with fresh chopped dill
  4. Serve the hake with the salad and lime wedges if desired
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