Polenta crusted hake, broccoli, roasted pepper & olive salad, chilli & anchovy dressing

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge.
There is always an alternative to an orange- or red-listed species like MSC-certified trawl-caught hake


  • 6 x 200 g hake fillets
  • 2 cups polenta
  • 2 head broccoli
  • 3 red peppers
  • 600 g black olives
  • 900 g boiled new potatoes
  • 1 red chilli
  • 8 fillets anchovy
  • 150 ml extra virgin olive oil
  • 1 cup breadcrumbs


  • Place the peppers under a grill until they blister and begin to char. Remove the peppers from the grill and leave to cool. Once cool remove all of the skin and the seeds and cut into strips.
  • Cut the broccoli into florets and then blanche in boiling salted water and then refresh in ice cold water. Be careful not to overcook the broccoli – it should remain bright green and crunchy.
  • For the dressing, finely chop the red chilli and roughly chop the anchovy fillets. Add both ingredients to a hot frying pan with a little of the olive oil. Fry until the anchovy begins to split and disintegrate. Remove the pan from the heat and add the rest of the olive oil. Then add the bread crumbs. The dressing should resemble a thick paste.
  • Season the hake fillets with salt & pepper and dip the skin side into the polenta flour.
  • Heat a frying pan large enough to accommodate all 6 pieces of fish. Add a thin layer of sunflower oil and when the oil is hot, place the fish, polenta side down, in the oil. Cook for approximately 8 minutes (depending on thickness of fillet) and then turn the fish over and cook for a further 3 minutes.
  • While the fish is cooking, combine the peppers, broccoli, olives and potatoes in a pan and warm. Stir some of the anchovy dressing in with the salad. Place the salad in the middle of 6 plates and place a piece of hake, polenta side up, on each salad. Spoon the last of the dressing on top of the fish.