Hake Fillet with Pak Choi


1 x 140-170g hake fillet
1 red pepper (deseeded and sliced)
1 pak choi
12g pine nuts (toasted)
10ml toasted sesame oil
10ml olive oil
sea salt and black pepper


1. Warm a little olive oil in a non-stick pan and place the Hake fillet in skin side down. Season with salt and pepper. Allow the fillet to cook for 1 – 2 minutes then place under a medium grill of 2 – 3 minutes or until core temperature has been reached.

2. Warm a small amount of toasted sesame oil in another non-stick pan or a wok and place the red peppers in, allow them to cook for 1 – 2 minutes then add the pak choi and toasted pine nuts. Cook for a further 1 – 2 minutes and then remove from heat.

3. To serve, take a large clean plate and place the warm salad in the middle and then the fish on top or just to the side.