Name: Roasted Hake with Ink-Braised Squid
Yield: Serves 4
Cuisine: British
Ingredients: 500 ml white wine; 80 g fresh parsley, finely chopped; 2–3 bay leaves; 100 g unsalted butter; 2 kg fresh large squid, cleaned and diced; a few sacs of fresh cuttlefish ink, or about 10 packets squid ink (it must be black, not grey); 4 x 200 g fillets freshest hake or cod, off the bone and rinsed; sea salt and pepper; olive oil; 3 garlic cloves, peeled and finely chopped; 3 white onions, peeled and diced; finely chopped zest of 2 lemons

Preparation info

Serves
4

Difficulty
Easy

Appears in

Cooks Country

By Matt Tebbutt

Published 2008

About

A super-fresh piece of meaty white fish looks very dramatic and impressive sitting atop the inky black squid, but it’s very easy to prepare. The dish can be garnished with a little gremolata, a mixture of finely chopped parsley, lemon zest and garlic.

Ingredients

4 x 200 g fillets freshest hake or cod, off the bone and rinsed
sea salt and pepper
olive oil

Europe
United Kingdom
Fish course
Main course
Pescatarian
Gluten-free
March
April
Spring

Method

Preheat the oven to 200°C/400°F/gas mark 6.

To start the squid, sweat the onion in the butter in a saucepan until translucent, then toss in the squid. Season with some sea salt, throw in the bay leaves and add the squid ink. Pour in the white wine, bring to the boil, reduce the

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Roasted Hake with Ink-Braised Squid

Ingredients

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