Hake kebabs with mushy peas

Hake kebabs with mushy peas

Looking for a quick and easy recipe that your family will love? Then this hake kebabs with mushy peas recipe is for you.

Deep- and shallow-water Cape hake are the only two hake species on the SASSI green list.

Hake kebabs
with mushy peas

Prep time: 20 min 

Cook time: 15 min

Serves 4–6 


1 whole garlic bulb

2 tbsp olive oil + to fry and drizzle

Salt and pepper 

1 kg hake fillets

15 g parsley, chopped

Zest and juice of 2 lemons 

1 tbsp coriander seeds, crushed

 tsp Dijon mustard 

400 g peas 

 cup mayonnaise

 tsp smoked paprika


1 Preheat oven to 180°C.

2 Wrap the garlic in foil, with a drizzle of olive oil, salt and pepper. Roast for 40 minutes.

3 Cut the hake into rectangles and skewer on kebab sticks. 

4 Mix the parsley, oil, lemon zest and juice, coriander seeds, mustard, and salt and pepper. Coat the hake in the seasoning mixture.

5 Heat a little oil in a pan over high heat. Cook the kebabs for 2 minutes on each side.

6 Steam the peas for 5 minutes, until tender. Place in a food processor with the roast garlic, mayonnaise, paprika, salt and pepper. Blend until smooth. 

7 Serve the mushy peas with the hake kebabs.

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