Hake Recipes

Oven Baked Hake with Roasted Red Pepper & Garlic Oil
Serves 4

4 Hake fillets (Ask you fishmonger to remove the bones and should you wish ask for the fillets to be skinned).
1 cup of plain flour

For the Roasted Red Pepper Oil:
3 Roasted Red Peppers sliced
Half a red onion roughly chopped
4 cloves of garlic smashed and roughly chopped
A couple of sprigs of fresh thyme
Salt and Pepper
¾ Olive Oil
A small bunch of fresh coriander
Chorizo (optional)

To Roast the Red Peppers:
Most delicatessens will sell ready roasted red peppers of a good quality
Should you wish to roast the red peppers yourself, place the peppers on a baking tray and bake in the oven at 180°C until the skin blackens. Once the skin is blackened, remove the peppers from the oven, transfer to a dish and cover with cling film and leave to rest. After approximately 30 minutes the skin will remove easily from the peppers. Also remove the seeds.

To prepare Roasted Red Pepper Oil:
Gently heat a glug of olive oil on a frying pan and add the red onion and garlic. Should you wish to add the chorizo, add it now
Heat gently for a couple of minutes until the onions and garlic begin to soften. Make sure not to heat too quickly as this can lead to a sharp taste.
Transfer the softened onions and garlic (and chorizo) to a small saucepan, add the fresh thyme leaves and the salt and pepper.
Heat very gently and leave to infuse over a very low heat for about 10 minutes whilst you prepare and cook the fish.

To cook the fish:

Place the flour in a shallow bowl and add salt and pepper.
Lightly dredge each fillet in the flour and shake off the excess
Add a good glug of olive oil to a frying pan and heat.
Fry the hake fillets for about 1 minute on each side until the flour is browned
Transfer the fish to an oven proof dish or tray, drizzle with a little olive oil and cook in an oven preheated to 180°C for about 10 minutes (depending on the size of the fish fillet

To serve:

Place the fish fillet on the centre of a round plate
Chop the coriander including the stalks and stir through the roasted red pepper oil.
Gently spoon the roasted red peppers over the fish and drizzle the plate with some oil.
Garnish with a sprig of coriander and serve with a side salad and some steamed baby potatoes. Be sure to add plenty of butter to the potatoes because everything tastes better with butter!