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caesar salad recipe

Hake Parcels with a Crisp Caesar Salad


An unusual combination that suprises the palate and adds to the deliciousness of a classic
Caesar salad

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 0 mins
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  • 4 x 200 g hake fillet steaks, skin removed
  • freshly milled salt and pepper
  • 250 g rindless streaky bacon
  • 8 toothpicks

Caesar dressing

  • 3 Tbsp (45 ml) Creamy mayonnaise
  • 4 anchovies, chopped
  • 4 capers
  • 1 Tbsp (15 ml) anchovy oil from the jar
  • juice of ½ lemon
  • 2 Tbsp (30 ml) olive oil
  • 2 cloves garlic, crushed
  • salt and pepper to taste


  • 2 Tbsp (30 ml) olive oil
  • 4 slices ciabatta bread, cut into cubes
  • Maldon rock salt


  • 1 cos lettuce, torn into smaller pieces
  • 1 small red onion, sliced
  • 8 shavings Parmesan cheese
  • 16 capers

Preheat the oven to 200 °C.

Season the fish with a bit of salt and pepper. Carefully wrap 4–5 pieces of streaky bacon around each fillet and secure with toothpicks. Place the wrapped fish onto a greased baking tray and bake for 20 minutes.

Combine all the dressing ingredients and season to taste.

To make the croutons, heat the oil in a pan and fry the bread cubes until golden on each side. Place on a paper towel and season with salt. Gently toss all the salad ingredients, including the croutons, together.

Serve the fish with a generous portion of salad drizzled with Caesar dressing.