Roasted Hake with Tomatoes, Capers and Parsley

Oven roasted hake fillets with olive oil, cherry tomatoes, capers and parsley screams of beautiful simplicity in this quick and easy recipe.

This delicious fish supper is not only easy to make but it will comfortably go from your fridge to your table in around 20 minutes.

Oven Baked Hake with Tomatoes and Capers

I am often guilty of throwing the kitchen sink at my recipes, with lots of ingredients and techniques on show.

However, when it comes to fish, I tend to keep things simple because it is so easy to lose that delicate flavour. Fish also cooks quickly, and as a result, there is not a great deal of time for flavours to develop.

Dishes like my pan fried sea trout with clams, pan fried brill with sauce vierge and of course, my pan fried hake with chorizo all epitomise that simple approach.

Unlike those dishes, this recipe is not pan-fried; this hake fillet is perfectly oven-roasted with cherry tomatoes, capers and parsley. I use a similar technique with my roast turbot recipe.

The subtle and almost sweet flavour of the hake is both contrasted and complemented by the sweet, sour and salty flavours of these simple ingredients.

This dish eats beautifully, and it is so easy that it will have you scratching your head!

Don't worry, I'll not tell your guests how quick and simple this is if you don't want me to.

Frequently Asked Questions

Can I use a different type of fish?

Yes, this recipe works just as well with cod, haddock, pollock or coley. So long as the size of the fish is similar to that shown here, the cooking time and temperature should be similar.

Can I cook this in advance?

No, reheating the fish will cause it to overcook, but this is a quick recipe, so you are not spending a long time in the kitchen.

Can I cook this in an air-fryer?

Yes, but you will need to transfer it to a try that will fit in your air fryer. I would keep the cooking temperature at 180°C or 350°F but reduce the cooking time to 6-8 minutes.

Why do you take the pan off the heat before adding the fish?

You want to take a little bit of the heat out of the pan before adding the fish; this ensures that it cooks evenly.

Why do you fry the tomatoes instead of roasting everything in the oven?

The tomatoes should burst with sweet juices when you bite into them. With a short 8-10 minute roasting time, you will not get this by just throwing them in the oven; my approach gives them a little head start.

Serving Suggestions

I've served my roasted hake with pourgouri (bulgur pilaf with rice vermicelli) in these pictures. The sharp notes of the capers contrast well with the bulgur pilaf, and the tomatoes tie the two dishes together.

When pairing this recipe, the thing that you are really looking for is texture because the tomatoes, roasted fish and capers are all very soft.

My choice of porgy goes down the almost "chewy" texture route, but crisp works wonderfully well too.

Crispy potatoes are a great addition, something like my roasted crushed new potatoes or Parmentier potatoes would work perfectly.

If you wanted some greens, you could go with a dish that I use all of the time, roasted tenderstem broccoli, but the almond addition in my green beans amandine would be stunning with this recipe.

Equipment Used

I only mention specific brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Hob/stovetop.
• Oven.
• 30cm or 12" oven-proof frying pan. If your frying pan cannot be used in an oven, you can transfer everything to a baking tray or dish.
• Spatula and fish slice.
• Chopping board.
• Kitchen knife.
• A combination of weighing scales and measuring spoons.