Olive Magazine
Mediterranean baked hake

Mediterranean baked hake

Published: March 7, 2020 at 4:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Gluten free
  • Healthy
Nutrition:
NutrientUnit
kcal311
fat15.1g
saturates2.2g
carbs8.3g
sugars7.2g
fibre3.9g
protein33.5g
salt1.3g
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Try this Mediterranean baked hake, then check out our Spanish hakegrilled hakehake curry and more hake recipes.

Ingredients

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

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