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Herbed hake & spring vegetable spaghetti

Prep time
15 mins
Cooking Time
15 mins


msc ecolabel landscape
  • 30 ml extra virgin olive oil
  • 450 g frozen hake medallions, sliced into 1 cm rounds
  • Salt pepper, to taste
  • 2-3 garlic cloves, finely grated
  • Rind of 1 lemon, finely grated
  • 5 ml (1 teaspoon) cake or bread flour
  • 250 ml (1 cup) vegetable or chicken stock
  • 400g spaghetti
  • 125 g sugar snap peas, sliced
  • 1/2 cup Italian parsley, finely chopped
  • 1/2 cup dill, finely chopped
  • 1/2 cup parmesan cheese, finely grated


  1. Bring a large pot of salted water to the boil for the spaghetti. While waiting for it to boil, using a large wide non-stick pan, heat the oil and fry the sliced hake on both sides until lightly golden and just cooked, seasoning with salt pepper. Remove from the pan and set aside.
  2. Add the spaghetti to the boiling water (stir every now and then to prevent sticking, and place a timer on 7-8 minutes for al dente).
  3. While the spaghetti is cooking, add the garlic and lemon rind to the same pan that you fried the hake in, over medium heat. Stir for half a minute, then add the flour and stir briefly. Add the stock and bring to a simmer, stirring.
  4. Now add the sugar snaps, fried hake, and the freshly cooked spaghetti, topping with parsley, dill and parmesan. Use tongs to mix well, then plate and serve immediately in bowls.


Photo: Tasha Seccome. Copyright: Penguin Random House SA 

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