Hake with Peas: Quick Spanish Fish Dinner, One-Pan (59) 2026

Hake, with its soft white flesh, is one of the most prized fish in Mediterranean cooking. It is light, low in calories and rich in protein, and it pairs beautifully with peas, whose gentle sweetness and pleasant texture contrast wonderfully with the delicate fish.

The secret of this dish is its simplicity: just two main ingredients and a few minutes in the kitchen give you a plate that is both delicious and nutritious. The trick is to cook the hake, preferably fresh, at the right temperature so it turns golden outside and juicy inside, while the peas are lightly sautéed in olive oil with a pinch of salt to keep their freshness and color.

It makes an ideal fish main for a quick lunch or dinner, and everything comes together in about fifteen minutes from start to finish.

Ingredients for Hake with Peas

For 1 serving

• 2 fresh hake fillets (about 200 g)
• Salt
• 2 teaspoons olive oil
• 75 g peas

How to Make Hake with Peas Step by Step

1. Dry and salt the hake

First, pat 2 fresh hake fillets dry with absorbent paper and season them with salt on both sides.

2. Sear the skinless side

Next, place a non-stick skillet over medium-high heat with 1 teaspoon of olive oil, spreading it well with a brush or a piece of kitchen paper. When it is hot, add the hake fillets with the skin facing up and do not move them until the underside is golden, about 2 or 3 minutes depending on the thickness. To check if it is done, you can carefully lift the fish a little.

3. Flip and brown the other side

Then, gently turn the hake fillets over, helping yourself with a couple of silicone or wooden spatulas, and let them brown on the other side for another 2 or 3 minutes.

4. Sauté the peas

While the hake cooks, sauté 75 g of peas with a pinch of salt and 1 teaspoon of olive oil in a skillet, also over medium-high heat. This version uses canned peas, which are ready in very little time; if you use frozen peas, it is better to start the recipe by sautéing them, since they take longer to be ready.

5. Plate and serve

As soon as the hake and the peas are just right, serve them by placing the hake on top of the peas.

Tips for the Best Hake with Peas

Choose fresh hake

Fresh hake fillets give the best flavor and texture, turning golden outside and juicy inside. Pat them thoroughly dry before seasoning so they sear rather than steam.

Watch the cooking time

Keep the fillets skin-side up first and resist moving them until the underside is golden. Cooking time depends on thickness, so check by gently lifting the fish with a spatula.

Keep the peas bright

A quick sauté over medium-high heat with a pinch of salt preserves their sweetness and color. If you use frozen peas instead of canned, start with them first because they need more time.

30 Top Recipes I Keep Coming Back To at Home

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Additional Tasty Recipes the Whole Family Will Enjoy

After years of testing and fine-tuning dishes in my own kitchen, I've come to believe the finest recipes are built on straightforward steps, dependable methods, and serious flavor.

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And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that classic baked pasta can still be decadent, cheesy, and deeply satisfying without any gluten.

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