How to make hake fillets with spinach and coconut broth

The versatile fish does not get the attention it deserves in the UK. Julia Platt Leonard shows how to make the most of it

Hake’s ability to take on strong flavours makes it ideal for Asian inspired dishes (Julia Platt Leonard)

When you’re looking for firm, white fleshed fish, cod and haddock are the usual suspects. But hake, one of their family members should be top on your list.

Hake flesh is a bit softer but firms up beautifully when cooked.

It’s loved in Spain and Portugal so think of pairing it with chorizo, potatoes, beans or a garlicky herb sauce.