This hake and clam one-pan bake a great dish to cook for guests at Easter when you want something light but full of flavor. Hake has a firm texture that holds up well in the oven and a mild taste that ...

There’s a reason most sheet-pan suppers involve chicken instead of fish, and it has to do with the easy, crowd-pleasing nature of the dish. With chicken, you can pretty much add any vegetable to the ...

Hake is a local, mildly flavored, firm-fleshed white fish similar in taste and texture to cod. Even though hake is sustainably managed, many cooks don’t know about it. In fact, you probably have to ...

If you can’t find hake in stores, choose a different flakey, white fish. The roasted garlic and caramelized onion in the tomato sauce add a touch of sweetness and roasted flavor to the broth without ...

Various types of hake are caught in waters around the world, specifically in the Atlantic and North Pacific. It’s available both fresh and frozen, and is sold either as a whole fish, or gutted with ...

Whenever James is asked what he would like for dinner, almost 90% of the time the answer will be ‘hake with veg’. It is the freshness, the clean taste and the soft flesh which makes hake such a ...

I brought my barbecue for a very short spin the other day. It fits into the boot of my car very nicely. When I got it a few years ago, I was besotted, lighting it up at every opportunity. I used to ...

Did you know that Ash Wednesday, the first day of Lent, is a fast day for Catholics and most Irish lean towards eating fish for dinner? This Irish Food Board recipe is a perfect delish fish dish for ...

Roasted hake atop a bed of tomato and mushroom lentils offers a wholesome and satisfying seafood dinner that beautifully combines flavours and textures. The flaky, tender hake is perfectly seasoned ...

Simply sign up to the Life & Arts myFT Digest -- delivered directly to your inbox. Unfortunately, we in England are unsure about hake. To some, it is even inferior to cod. Jane Grigson made the ...

Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. Two of the best fish meals I have ever eaten have been a very long way from the sea. One was a dinner in a ...