Grilled Hake with Chickpeas Recipe – Healthy Mediterranean Dinner Idea
This grilled hake with chickpeas recipe is a light yet satisfying Mediterranean-inspired dish. Tender hake fillets are grilled to perfection and paired with spiced chickpeas, olive oil, and fresh herbs. It’s a healthy seafood dinner that’s easy to prepare, full of flavor, and perfect for weeknight meals or family gatherings.
Equipment
- Grill or grill pan
- Large skillet or saucepan
- Mixing bowls
- Knife + cutting board
- Tongs or spatula
Ingredients
- 4 hake fillets (or cod/haddock as substitute)
- 2 tbsp olive oil (plus extra for drizzling)
- 2 large poblano or bell peppers, roasted and chopped (optional for depth)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chickpeas (or 1 can, rinsed and drained)
- 1 tsp smoked paprika
- ½ tsp cumin
- Juice of 1 lemon (plus wedges for serving)
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare chickpeas: Heat olive oil in a skillet. Sauté onion and garlic until fragrant. Add chickpeas, paprika, cumin, salt, and pepper. Cook for 8–10 minutes until chickpeas are golden and flavorful.
- Grill hake: Preheat grill or grill pan. Lightly oil grates. Season hake fillets with olive oil, salt, and pepper. Grill over medium heat for 3–4 minutes per side until flaky and opaque.
- Assemble: Spoon chickpeas onto plates or a serving platter. Place grilled hake on top.
- Finish: Garnish with fresh parsley, lemon wedges, and a drizzle of olive oil. Serve immediately.
- Texture note: Fish should be tender and moist, chickpeas hearty but not mushy.
Notes
- Fish swaps: Cod, haddock, or sea bass work well.
- Vegetarian option: Replace fish with grilled zucchini, eggplant, or peppers.
- Extra veggies: Add spinach, kale, or roasted peppers for variety.
- Storage: Refrigerate chickpeas up to 3 days; grill fish fresh for best results.
- Pro Tip: Always oil grill grates lightly to prevent fish from sticking.