BBQ Hake and Sauce Vierge

BBQ Hake with English asparagus, peas, sea herbs sauce vierge

Celebrating UN World Oceans promoting sustainable fishing with this fantastic recipe using Hake from the Bay of Lyme and caught by local fisherman Johnny from Flying fish.


60gr of salt for salting of the hake

1 fillet of hake roughly 1.5 kg in weight / 120gr portion cook time 7 minutes

2 bunches of asparagus



4 tomatoes blanched, peeled and seeds removed

55gr Peas

65gr Broad beans

30gr Capers

100gr extra virgin olive oil for the garnish

20gr Lemon dice or segments

40gr extra virgin olive oil

4gr Chopped chervil



Tin foil

Baking parchment


Salting the Hake; First you need to marinate the hake with the salt, leaving the skin on.

Sprinkle half the salt on a tray and lay the fish on top skin side down, now sprinkle the remaining salt on top from a height in ensure you get an even covering.

Cover with cling film and place into the fridge for 4 hours.

Garnish: Meanwhile you can prepare your ingredients.

Tomato concasse, score a cross on the tops of the tomatoes lightly not going to deep and plunge into boiling water for 10 seconds and place into ice water to stop the cooking. Peel and cut into quarters, remove the seeds and cut into small dice.

Asparagus, the bottom is very woody so simply bend the end of the asparagus until it breaks where it breaks the woody part ends.

Bring a pan of salted water to the boil and add the asparagus blanch for 2 minutes depending on size, refresh in ice water. Once cold place onto a tray with a cloth to drain any excess water.

Peas and broad beans, if you’re using frozen just simply pop them out the shells into a small bowl, if you’re using fresh you’ll need to blanch both the peas and broad beans in boiling water for 1 minute and refresh in ice water.

Lemon, first with a peeler and reserve some of the peel for cooking with the fish, with a small knife peel and cut the Lemon in to segments, dice or cut the segments into small pieces.

Hake; Once the 4 hours is up for the fish take out the fridge and carefully wash with cold water, place onto a tray and pat dry, cut into even 120gr portion, the bets portions are going to be from the top part of the fillet.

To cook the fish, take a sheet of tin foil and lay flat, take a small square of parchment paper just bigger then the size of the fish and place in the center of the tin foil.

Place the fish on top of the parchment and drizzle over the olive oil. Cut your lemon peel into strips and arrange on the fish. Create a nest for the fish to keep the olive oil and juices in.

Place in into the green egg or a preheated oven set to 180 degrees for 7 minutes.

Whilst the fish is cooking chargrill your asparagus.

In a saucepan heat the 100 gr of oil and add your garnish and gently warm, season with salt and pepper.

Once the 7 minutes is up taking your fish out and squeeze a few drops of lemon on top and allow to rest.

To plate

Arrange the asparagus on the plate and place the fish on top just off center.

Finish the garnish in the pan with the chopped chervil and place around the fish finishing with a little onto using some of the olive oil from the pan.

Finish off with some herbs and wildflowers if desired. Wild garlic and wild leek flowers are amazing and full of flavor this time of year and very easy to get hold of along rivers and hedge rows.