hake bruschetta

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Hake Bruschetta with Cauliflower Purée

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This ‘almost-ready recipe box’ includes everything you need for a delicious seafood dish, created by chef and food writer Gill Meller. We’ve taken all the hard work out of cooking by doing most of the prep for you, so you can concentrate of relaxing and enjoying the glorious food! The simplicity of assembling and finishing the dish makes it ideal for taking with you on a local day trip too if you have a portable BBQ.

You can also cook the recipe from scratch if you prefer; see the full recipe here: https://www.fishforthought.co.uk/blog/gill-meller-hake-bruschetta

Fish on toast? This is incredible, believe us. Hake is remarkably underrated, yet it is as flavourful as cod and far more sustainable. Stocks are also abundant around the Cornish coast, and when caught by gill netting, which is the only method we will allow, it is a recommended species by the Wildlife Trust’s Cornwall Good Seafood Guide.

Here’s what Gill has to say about this dish:

“Hake is a delicious sustainable white fish and like several of its white-fleshed relatives, can respond well to a light salting before it’s cooked. This process firms the texture and delicately seasons the flesh. Here, the hake is served on grilled toasts or bruschetta, with a rich cauliflower purée alongside the punch of garlic, capers, and rosemary – a wonderful combination of flavours and textures that bring this simple supper together.”

Cooking outside is a beautiful thing. Even if you are far from the coast, it brings a sense of connection to food in a perfect triangle of sea, sky and soil.

To celebrate the return of this simple pleasure along with the arrival of spring, we’re working with chef and food writer Gill Meller. Known from his years with River Cottage where he continues to teach cookery skills, Gill’s approach to cooking is grounded and unfussy, championing local ingredients, so working with Fish For Thought is a perfect match.

“I'm a big advocate for simple, seasonal cookery and making the most of ingredients and the natural qualities they possess. This way of thinking has helped me to define a style of cooking that is both simple and, for the most part, quick. Mine is an approach that doesn’t call for complex processes or tricky techniques. More often than not, my recipes contain just three or four main ingredients combined in such a way as to complement each other without compromise. I like to think my cooking is a reflection of my surroundings. I take inspiration from the landscape, my locality, and the amazing farmers, growers, and fisherman that produce the ingredients I use.”

You will receive:

2 x 160g Cornish Hake Portions

350g pouch of Cauliflower Purée

50g pack of Lemon, Caper, Rosemary & Garlic Butter

400g Loaf Cornish Wholemeal Bread

Ingredients (Allergens in UPPER CASE):

Cauliflower Purée - Cauliflower, FISH Stock(FISH, Carrot, CELERY, Fennel, Leek, Garlic), Onion, BUTTER, Garlic, Lemon Zest.

Lemon, Caper, Rosemary & Garlic Butter - BUTTER, Capers, Garlic, Lemon Juice, Lemon Zest, Rosemary, Salt, Pepper.

Sourdough Bread - Wheatflour (GLUTEN), Water.

Nutritional Information:

Cauliflower Puree per 100g:

  • Energy 52kcal / 218kj
  • Fat 2.7g
  • Saturates 1.6g
  • Carbs 4.0g
  • Sugars 2.9g
  • Protein 2.1g
  • Salt 0.12g

Lemon, Caper, Rosemary & Garlic Butter per 100g:

  • Energy 510kcal / 2103kj
  • Fat 54.2g
  • Saturates 34.3g
  • Carbs 3.4g
  • Sugars 1.4g
  • Protein 1.8g
  • Salt 2.78g
Recipes & Cooking illustration

Recipes & Cooking


  • Scatter 2 tablespoons of sea salt over your Cornish Hake Fillets (flesh side up) and place in the fridge for 1 hour to firm up.
  • Rinse the fillets and pat dry with kitchen roll.


  • Oil and season your fillets.
  • Place a non-stick pan on a medium heat.
  • Place the fillets, skin side down, in the pan and cook for 7 minutes.
  • Heat your grill, ready to toast the bread.
  • Slice the stick of Lemon, Caper & Garlic Butter in 2.
  • Flip the fish fillets over and place the Butter pieces into the pan.
  • Cook for a further 2 minutes.
  • Cut two thick slices of the bread. Lightly drizzle them with olive oil and season. Place under the grill to toast.
  • Warm the Cauliflower Purée in a small saucepan.
  • After 2 minutes, remove the pan of Hake Fillets from the heat and baste the fish with the foamy hot butter.
  • To finish, place the bread on 2 plates, divide the Cauliflower Purée between the slices, top each with a Hake fillet and pour the remaining butter from the pan over.
  • Serve with a nice, sharp, lemon dressed rocket leaf salad.

Customer reviews

I'm a first time Customer and would like to say ...

Thank you for your email, and would like to give you our feedback from a first time customer. Our order arrived as promised before mid-day yesterday. And was packaged extremely well. We enjoyed both the thai fish soup and the salmon last night. The soup was fragrant and delicious. And was a nice size for the two of us. The salmon was to die for! So fresh and tasty, and we both loved the sauce that came with it. Tonight we are trying the lobster mac n' cheese with a nice dressed salad and crusty bread. Without trying it I know based on the produce that we have already eaten; that we will love it. We both wanted to thank you for the complimentary hake that you sent us. Ive already been looking up recipe ideas and have come up with a simple butter and herb sauce to accompany it. Being a couple who would much rather eat a fish dish, than a meat dish we are very happy to have found your company, and will ordering again. I have my eye on one of your boxes to try next.

Nicola Moore, St Austell

Beautiful Hake

Morning - just wanted to pay you the highest compliments on the outstanding quality of the fish we received from you last week in our first order. We haven't got through it all yet of course, but the hake fillet especially was just wonderful. I'd managed to forget just how good top quality hake is, but yours absolutely hit the mark - large fish, pristinely fresh and with that characteristically sweet flavour which distinguishes hake from cod. We'll certainly be ordering again - thanks very much

David Hughes, Cumbria

Tuscan Bean Stew

Thanks for arranging the Saturday delivery for me,it turned up all ok. Had our first recipe last night,the chunky Diced Fish with Tuscan bean stew,excellent. We are looking forward to eating the other two meals. Once again thank you for all your help.

Colin Mabet, Wallington

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