Fish & Seafood

Moroccan-Style Crispy Hake with Spiced Puy Lentils

Crispy skin-on hake fillets coated in aromatic Moroccan spices, served with tender Puy lentils, pickled onions, and cooling Greek yogurt. A flavourful, healthy dinner ready in under 25 minutes.

By Ricky Robinson Updated May 5, 2026

There's something quite satisfying about getting fish skin properly crispy. This Moroccan-spiced hake does just that, with a coating of toasted and ground spices that creates both texture and incredible flavour. The combination of cumin, coriander, and fennel seeds brings warmth without overwhelming heat, while the smoked paprika adds a lovely depth that works beautifully with the sweet, flaky hake.

Toasting the whole spices before grinding them releases their essential oils and creates a much more complex flavour than using pre-ground versions.

The technique is straightforward but effective. You salt the fish first to draw out any moisture, then coat it in the spiced flour before pan-frying skin-side down. That's the key to crispy skin—don't move it until it releases easily from the pan. The butter and lemon finish adds richness and brightness that lifts the earthier spices perfectly.

Moroccan-Style Crispy Hake with Spiced Puy Lentils recipe image
Moroccan-Style Crispy Hake with Spiced Puy Lentils

The Puy lentils make this a proper meal without being heavy. They've got a lovely nutty flavour that holds its own against the spices, and because you're using a pre-cooked pack, they just need a quick warm through with some lemon juice and fresh coriander. The pickled onions cut through the richness and add a sharp contrast that keeps each bite interesting.

This recipe serves two generously, though you could easily double it for a dinner party. The whole thing comes together in about 25 minutes, making it perfect for weeknight cooking when you want something that feels a bit special. If you can't find hake, cod or pollack would work just as well—just adjust the cooking time depending on the thickness of your fillets.

Moroccan-Style Crispy Hake with Spiced Puy Lentils

Hake Lentils Moroccan
Total Time 23 min
Servings 2 servings
Calories 485 cal
Protein 38g

Ingredients

Equipment Needed

  • Pestle and Mortar
  • Frying Pan
  • Measuring Spoons

Instructions

  1. 1

    Toast the cumin, coriander, and fennel seeds in a dry pan for 30–60 seconds. Grind them in a pestle and mortar, then stir in the turmeric, paprika, and chilli flakes.

  2. 2

    Mix your spices into the flour. Salt the hake fillets, then coat them thoroughly in the spicy flour, shaking off any excess.

  3. 3

    Heat garlic oil in a pan over medium-high heat. Place fish skin-side down for 3–4 minutes until the skin is crispy.

  4. 4

    Flip the fish. Immediately add the butter to the pan. Once foaming, squeeze over the lemon juice and spoon the sizzling juices over the fish for 1 minute.

  5. 5

    Heat the lentils and toss with a splash of lemon juice and some chopped coriander.

  6. 6

    Plate the lentils, top with the hake, and finish with a dollop of yogurt, pickled onions, and fresh coriander.

Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

More About Ricky Robinson Follow on Instagram
Good to know

Tips &
Extras

Keep it fresh

Storage

Best eaten immediately while the fish skin is still crispy. Leftover lentils can be stored in the refrigerator for up to 2 days and reheated gently in a pan with a splash of water.

Plate it up

Serving Suggestions

Serve with warm flatbread or couscous to soak up the lemony juices. A simple green salad dressed with olive oil and lemon makes a perfect light accompaniment to balance the spiced fish.

Rate & Review

Did you make this? What did you think?

Share this recipe: