Pan-fried hake with cous cous and pickled vegetables

Prep Time


Cook Time





4 4 hake fillets, 175g each piece

600600 g Country Range Cous Cous

1 1 pint fish stock

3 3 Country Range Star Anise

1 1 Country Range Cinnamon Stick

2 2 tbsp Country Range Olive Oil

½ ½ pepper, finely chopped

2 2 dsp Country Range Sultanas or Raisins

salt and pepper

For the pickle and vegetables:For the pickle and vegetables:

2525 g cucumber, sliced very thinly

2 2 radish, sliced thinly

2020 g white radish, sliced thinly

1 1 carrot, sliced thinly

2 2 dsp Country Range White Wine Vinegar

4 4 dsp caster sugar

pinch Country Range Fennel Seed

pinch sea salt and black pepper

Multiply by
  • 1Bring the stock to boil. Place the cous cous into a bowl with the star anise and cinnamon. Pour the stock on to the cous cous and cling film tight. Allow to sit for 4-5 minutes.
  • 2Remove the cling film and add the sultanas, seasoning, chopped peppers and mix.
  • 3Add a splash of olive oil to a hot pan and add the fish. Seal until golden brown and turn every 2-3 minutes until the fish is cooked (approx. 7-8 minutes).
  • 4For the pickles and vegetables, leave the veg to one side. Place all the other ingredients into a pan and bring to the boil. Remove from the heat and add the thinly sliced vegetables. Allow to cool and leave to one side.
  • 5To serve, place the cous cous into a round cutter in the centre of the plate. Place the fish on top with a squeeze of lemon and arrange the pickled veg on top of the fish. Pour a little yoghurt with chopped mint and finely chopped cucumber around and serve.