Olive Magazine
Grilled Hake with Smoky Chickpeas, Preserved Lemon and Kale

Grilled hake with chickpeas

Published: August 18, 2020 at 2:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Simply grilled hake, with a side of preserved lemon and paprika chickpeas plus leafy kale. Ready in 30 minutes, it's a low-calorie, gluten-free midweek winner

  • Gluten free
  • Healthy
low inkcal371
low infat10.8g
high inprotein41.3g
low insalt0.5g

Try this grilled hake recipe then check out our Mediterranean baked hake, Spanish hake, hake curry and more hake recipes.


  • 2 tsp extra-virgin olive oil
  • ½ onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 preserved lemon, pith and flesh discarded, and rind finely chopped
  • 1 tsp sweet smoked paprika
  • 400g tin chickpeas, drained and rinsed
  • a large handful kale, chopped
  • 2 fillets hake or other white fish
  • ½ lemon, juiced


  • STEP 1

    Heat the olive oil in a frying pan and add the onion with a pinch of salt. Cook for 10 minutes until soft, adding a splash of water if it starts to catch. Add the garlic, chilli and preserved lemon, and cook for 1 minute. Add half the paprika, all the chickpeas and 200ml of water, and season. Simmer gently for 20 minutes until the chickpeas are soft and the mixture is saucy. Stir the kale into the chickpeas, cook for a few minutes, then keep warm.

  • STEP 2

    Heat the grill to high. Season the hake fillets and toss in the remaining paprika. Put onto a baking tray and grill for 3-4 minutes or until caramelised and cooked through.

  • STEP 3

    Stir the lemon juice into the chickpeas, divide between two plates and top with the fish.

*This recipe is gluten free according to industry standards

Check out our other hake recipes here

Confit Hake Recipe with Cherry Tomatoes and Garlic

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