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Mediterranean baked hake

Name: Mediterranean baked hake
Total time: 50 min
Ingredients: 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; a handful of leaves; lemon 1, wedged to serve; crusty bread to serve (optional)

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50 minutes
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

By Amanda James

March 7, 2020 at 4:06 pm

Ingredients

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)

Method

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.