Mediterranean baked hake

Mediterranean baked hake

  • serves 4
  • Easy

A fresh and vibrant way to serve hake, with plenty of hot smoked paprika for added kick. You can mop-up all those lovely juices with crusty bread


Try this Mediterranean baked hake, then check out our Spanish hakegrilled hakehake curry and more hake recipes.



  • olive oil 3 tbsp
  • onion 1, sliced
  • green pepper ½, sliced
  • red pepper ½, sliced
  • garlic 3 cloves, thinly sliced
  • hot smoked paprika 1 tsp
  • mixed pitted olives 100g
  • chopped tomatoes 400g tin
  • hake 4 skinless fillets
  • flat-leaf parsley a handful of leaves
  • lemon 1, wedged to serve
  • crusty bread to serve (optional)


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Cook the onion and peppers with a pinch of salt for 10 minutes until translucent and slightly charred at the edges. Add the garlic and paprika, and cook for 2  minutes, then tip in the olives, chopped tomatoes and 100ml of water. Simmer gently for 10 minutes.

  • Step 2

    Nestle the hake fillets into the sauce and season. Put the pan into the oven for 15 minutes until the fish is just cooked through.

  • Step 3

    Sprinkle over the parsley and serve with lemon wedges and crusty bread, if you like.

*This recipe is gluten free according to industry standards

Check out our best ever Mediterranean recipes

Gigantes Plaki Recipe

Nutritional Information

  • Kcals 311
  • Fat 15.1g
  • Saturates 2.2g
  • Carbs 8.3g
  • Sugars 7.2g
  • Fibre 3.9g
  • Protein 33.5g
  • Salt 1.3g