Baked Hake Fillet and Romesco Sauce Recipe
Fish is often thought of as hard to cook, but this baked hake fillet is pretty much foolproof. Add a no-cook romesco sauce, some sautéed sugar snap peas and capers, and you have a perfect sub-30-minute dish built to impress.
Servings 2 Servings
Calories 946kcal
Ingredients
For the Baked Fish:
- 2 Large Hake Fillets 400g or 14oz total
- 1 Pinch of Salt
- ½ tablespoon Olive Oil
- 1 Pinch Smoked Paprika to Dress
For the Romesco Sauce:
- 100 g Roasted Peppers from a Jar ½ Cup
- 50 g Sun-Dried Tomatoes from a Jar ¼ Cup
- 2 Anchovy Fillets
- 50 g Mixed Almonds and Hazelnuts 3-4 tablespoon
- 1 Slice Bread
- 1 teaspoon Smoked Paprika
- 1-2 teaspoon Sherry Vinegar
- 5-6 tablespoon Olive Oil
- ¼-½ teaspoon Salt
For the Sugar Snap Peas:
- 1 tablespoon Olive Oil
- 100 g Sugar Snap Peas 1 Cup
- 50 g Capers ¼ Cup
- 1 Pinch Salt
Instructions
- Toast the hazelnuts in a pan, an air fryer or an oven, until nicely golden. I do this in an air fryer, 7-8 minutes in a small tin at 180°C or 350°F works perfectly. Then place them in a mini blender.
- Toast the bread, remove the crusts, then roughly cut it up and add it to the mini blender.
- Peel the garlic cloves and toss them into the blender.
- Add the jarred red peppers, sun-dried tomatoes, anchovy fillets, smoked paprika, sherry vinegar, olive oil and sherry vinegar and pulse to get a sauce. You can leave it as chunky as you like.
- Ask your fishmonger to check that the hake has been pin boned; if not, remove the bones.
- Make 4-5 shallow slashes across the skin of the fish to prevent it from tightening in the oven.
- Drizzle the fish with the olive oil and season it with salt. Place it skin side up on a baking tray and pop it in a preheated oven at 200°C or 390°F for 7-9 minutes.
- If you want the skin to be a little crispier, remove the fish a minute early and crisp the skin under a hot grill (broiler) for a minute or so. Keep an eye on the baking parchment if you are sliding this under a grill.
- A couple of minutes after the fish has gone into the oven, heat a 30cm frying pan over a medium-high heat and add the olive oil for the sugar snap peas.
- Once the oil is hot, add the sugar snap peas, season with a pinch of salt and sauté for 2 minutes.
- Add the capers and continue to sauté for another 2-3 minutes.
- By now, the fish should be cooked. Give it a little sprinkle of smoked paprika and serve.
- I start with a "pool" of thick romesco sauce, the hake then sprinkle around the sugar snap peas and capers, adding some of the capers and oil over the fish.
Nutrition
Serving: 1 | Calories: 946kcal | Carbohydrates: 34g | Protein: 53g | Fat: 70g | Saturated Fat: 9g | Polyunsaturated Fat: 58g | Cholesterol: 135mg | Sodium: 2125mg | Fiber: 9g | Sugar: 16g
