Serves 4


12 Shallots, peeled 

100ml Red Wine Vinegar 

2 tbsp Brown Sugar 

4 Hake Fillets 180g portions 

3 tbsp Miso Paste 

50g Butter

1 Lemon Zest and Juice

2 tbsp Fresh chives, chopped 


Cut the shallots in half and add to a frying pan with the brown sugar, vinegar and lemon zest. 

Cook until the shallots are sweet and sticky and the liquid has reduced by half.

Pat the pieces of fish dry with a paper towel.

Mix the miso paste with a splash of water to loosen it, then brush the miso paste onto the fish giving it an even coating. 

Heat a frying pan on a medium to high heat and add the fish skin side down for 5-6 minutes.

Turn the fish over and turn off the heat as the residual heat will finish off the cooking and help you to not overcook the fish. 

Add the butter and lemon juice and leave to melt as this will create a nice sauce to spoon over the fish.

Place the shallots into the middle of the plate and top with the fish fillets, drizzle the buttery sauce from the pan over the fish and finish with a sprinkle of chopped chives.

Products Used:

MasterClass Etched Stainless Steel Zester

Chef'n Fresh Force Citrus Juicer Lemon

Colourworks Brights Green Silicone-Headed Angled Pastry / Basting Brush

Sabatier Maison Edgekeeper Self-Sharpening 8" Chef Knife Black

Chef'n GarlicZoom® Garlic Chopper

KitchenCraft Oval Handled Professional Stainless Steel Fish Slice

MasterClass Cast Aluminium 20cm Fry Pan

MasterClass Cast Aluminium 26cm Fry Pan