Chunky whitefish with garlic, lemon and olive oil

A lovely and light, sustainably sourced fish dish. You don’t need to add much to freshly caught fish to make a delicious dish, as it’s naturally full of flavour, but a drizzle of high quality extra virgin olive oil will enhance the flavours to create something irresistible.


Serves: 4

225g baby new potatoes
1 handful flat leaf parsley
2 fat cloves garlic, peeled and sliced
zest and juice of 1 lemon
7 tablespoons Hillcrest extra virgin olive oil
salt and freshly ground white pepper
4 (175g) steaks hake, or other whitefish


  1. Cook potatoes in lightly salted boiling water until just tender. Drain, and when cool enough to handle, peel off skins with your fingers. Reserve potatoes in the pan with a clean tea towel tucked over to keep them warm.
  2. At the same time, make the extra virgin olive oil dressing for the fish. Chop parsley, garlic and lemon zest together. Transfer to a small bowl and stir in 3 tablespoons extra virgin olive oil and lemon juice. Reserve.
  3. Add 2 tablespoons extra virgin olive oil to a hot pan. Season fish on both sides with salt and pepper, then fry fish steaks skin side down until you can see the fish is cooked half way up the side of the flesh. Turn over and cook the other side – so cooked levels just meet.
  4. Transfer to serving plates flesh side up. Spoon parsley and extra virgin olive oil dressing along the length of each steak. Add a few new potatoes lightly trickled with 1 tablespoon extra virgin olive oil and a mixed frilly leaf salad, also lightly dressed with remaining extra virgin olive oil and lemon juice.