Mediterranean baked hake
Serves 4
Easy
Total time:
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
Skip to ingredients
- 3 tbsp olive oil
- 1 onionsliced
- ½ green peppersliced
- ½ red peppersliced
- 3 cloves garlicthinly sliced
- 1 tsp hot smoked paprika
- 100g mixed pitted olives
- 400g tin chopped tomatoes
- 4 skinless hake fillets
- flat-leaf parsleya handful of leaves
- 1 lemonwedged, to serve
- crusty breadto serve (optional)
Nutrition: per serving
- kcal311
- fat15.1g
- saturates2.2g
- carbs8.3g
- sugars7.2g
- fibre3.9g
- protein33.5g
- salt1.3g
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.
