Pan-Grilled Hake with Quick Chakalaka

Step 2: Add the spices and tomato

Stir in the garlic and curry powder for 1 minute, then add the tomato and cook for 5 minutes, until it breaks down.

Tomato · 5 min

Step 3: Finish the chakalaka

Stir in the baked beans and simmer for 5 minutes, then take it off the heat. It's good hot, warm or cold.

Chakalaka · 5 min

Step 4: Season the hake

Pat the fillets dry with kitchen paper, then sprinkle both sides with the paprika and salt.

Tip: Season the fish just before it goes into the pan. Salt sitting on raw fish draws out water and stops it browning.

Step 5: Cook the hake

Heat the olive oil in a non-stick pan over medium-high heat. Cook the fillets for 3 minutes, then turn them carefully and cook for 2–3 minutes more, until the flesh is white and flakes easily.

Hake, first side · 3 min Hake, second side · 3 min

The fish is done when it flakes at the thickest part and isn't see-through in the middle.

Step 6: Serve

Spoon the chakalaka onto plates, lay the hake on top and add a lemon wedge and a little parsley.