Chunky Hake with pea, broad bean, asparagus and caper salad

Enjoy our new Irish-caught Chunky Hake in this lovely light summer lunch option, pea, broad bean, asparagus and caper salad. This is a fresh and healthy dish that celebrates the best of spring and summer produce. Perfect for a light lunch or dinner option. The salad is a vibrant mix of podded broad beans and Garden Peas, sliced asparagus, and tangy capers, all dressed with a simple lemon and olive oil dressing. A handful of fresh basil and chives really elevates it’s fresh, summery flavours. This dish is not only delicious, but also packed with nutrients, making it a great option for those looking to eat healthily.
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4 Donegal Catch Chunky Hake Fillets

100 grams frozen broad beans, podded

150 grams Green Isle Garden Peas

6 asparagus spears, sliced into 2 inch pieces

2 tbsps capers

4 tbsps olive oil

Zest and juice of ½ a lemon

Handful of fresh basil, finely sliced

Handful of chives, finely sliced

Garlic mayonnaise, to serve

Sea salt

Freshly ground black pepper


  1. Preheat oven to 200 C / 180 C fan.
  2. Place the Donegal Catch fish fillets on a tray and place into the oven for 20 - 25 minutes or until cooked through and hot throughout.
  3. Whilst the fish cooks, place a large pot of boiling salted water over a medium heat and cook the vegetables for 4-5 minutes. Drain and place into a bowl with the capers, olive oil, lemon juice and zest and some seasoning.
  4. When the fish is cooked, stir the chopped herbs through the vegetable salad and divide on to plates. Top each plate with a fish fillet and serve to the table with some garlic mayonnaise.

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