Coconut-Braised Hake with Fennel and Lime

A soft, no-browning braise after weeks of grilling and searing.

⏱ 20 min · easy · 🍽 serves 2

Ingredients

• 2 hake fillets (about 6 oz each)
• 1 fennel bulb, thinly sliced, fronds reserved
• 1 cup coconut milk
• 1 tablespoon fresh ginger, grated
• 1 lime, zested and juiced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1 pinch chili flakes (optional)

Steps

1. Slice the fennel bulb thin on the board, keep the feathery fronds aside for garnish.
2. Warm the olive oil in a large skillet over medium heat, add the fennel, and sweat 5-6 minutes until soft and translucent, no color on it.
3. Stir in the ginger and lime zest, pour in the coconut milk, and let it simmer gently for 5 minutes so the flavors marry.
4. Season the hake with salt, lay it into the pan, and spoon the coconut liquid over the top. Cover and simmer 8-10 minutes until the fish just flakes with a fork.
5. Finish with a squeeze of lime juice and the reserved fennel fronds, then bring the skillet straight to the table.