Traditional Newlyn Hake and Onions

Preparation info
  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in
For The Love Of The Sea: A cook book to celebrate the British seafood community and their food

By Jenny Jefferies

Published 2021

  • About

This is a very Cornish dish that can all be done in one pan. Hake is a delicate, very versatile fish that is traditionally eaten in Newlyn, fresh off the boats, with caramelised onions and a good dollop of buttery mashed potato. — Elaine Lorys, Master Fishmonger


  • 2 tbsp Cornish rapeseed oil
  • 2 medium or large white onions, sliced
  • 2 Cornish hake loin fillets<


Coat the bottom of a frying pan with a tablespoon of the rapeseed oil and place on a medium-high heat until the oil is shimmering. Add the sliced onions and stir to coat them with oil. Reduce the heat and stir occasionally as they cook. After 10 minutes, sprinkle the onions with salt and then leave them to caramelise for 30 minutes. Add a little water to the pan if the onions look like they are