SPANISH HAKE BAKE

SPANISH HAKE BAKE

You can’t beat oven bakes like this for simplicity; they are such an easy and adaptable way of cooking. This healthy Hake bake has lots of subtle flavours working together to produce a final dish that tastes fresh and clean. Serve it with lots of crusty bread to mop up the sauce.

INGREDIENTS

SERVES: 4

4 skinless hake fillets, about 200g each

800g potatoes, peeled and thickly sliced

1 large white onion, very thinly sliced

1 medium fennel bulb, tough outer layer removed, very thinly sliced (about 200g prepared weight)

400ml vegetable stock

A large pinch of saffron strands

400g cherry tomatoes

80g green olives

Sea salt and freshly ground black pepper

To serve:

2 tbsp flat-leaf parsley, finely chopped

1 lemon, for zesting

2 tbsp extra-virgin olive oil

Aïoli (good-quality shop-bought)

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Check the hake fillets for any pin-bones.

2: Put the potatoes into a large pan and add enough water to cover by 5cm. Bring to the boil, lower the heat and simmer for 5 minutes. Drain the potatoes and lay them in the bottom of an ovenproof dish (about 28cm in diameter and 7.5cm deep).

3: Scatter the onion and fennel slices in an even layer over the potatoes. Pour on the stock and sprinkle on the saffron and a little salt and pepper. Cover with foil and bake in the oven for 15 minutes.

4: Take the dish out of the oven and add the cherry tomatoes. Re-cover with foil and return to the oven for 8 minutes.

5: Take the dish from the oven and remove the foil. Season the fish fillets on both sides with salt and pepper and lay them on top of the vegetables. Add the olives and baste the fish with the saffron stock. Return to the oven, uncovered, and bake for 8 minutes.

6: Sprinkle with chopped parsley, zest over the lemon and drizzle with the extra-virgin olive oil. Serve with aïoli on the side, and provide crusty bread to mop up the delicious juices if you like.

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INGREDIENTS

SERVES: 4

4 skinless hake fillets, about 200g each

800g potatoes, peeled and thickly sliced

1 large white onion, very thinly sliced

1 medium fennel bulb, tough outer layer removed, very thinly sliced (about 200g prepared weight)

400ml vegetable stock

A large pinch of saffron strands

400g cherry tomatoes

80g green olives

Sea salt and freshly ground black pepper

To serve:

2 tbsp flat-leaf parsley, finely chopped

1 lemon, for zesting

2 tbsp extra-virgin olive oil

Aïoli (good-quality shop-bought)

METHOD

1: Preheat the oven to 220°C/Fan 200°C/Gas 7. Check the hake fillets for any pin-bones.

2: Put the potatoes into a large pan and add enough water to cover by 5cm. Bring to the boil, lower the heat and simmer for 5 minutes. Drain the potatoes and lay them in the bottom of an ovenproof dish (about 28cm in diameter and 7.5cm deep).

3: Scatter the onion and fennel slices in an even layer over the potatoes. Pour on the stock and sprinkle on the saffron and a little salt and pepper. Cover with foil and bake in the oven for 15 minutes.

4: Take the dish out of the oven and add the cherry tomatoes. Re-cover with foil and return to the oven for 8 minutes.

5: Take the dish from the oven and remove the foil. Season the fish fillets on both sides with salt and pepper and lay them on top of the vegetables. Add the olives and baste the fish with the saffron stock. Return to the oven, uncovered, and bake for 8 minutes.

6: Sprinkle with chopped parsley, zest over the lemon and drizzle with the extra-virgin olive oil. Serve with aïoli on the side, and provide crusty bread to mop up the delicious juices if you like.

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SEEN IN

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TOM KERRIDGE’S FRESH START (2018)

This isn't a diet book, but it is about taking control. Cook from scratch and you can take responsibility for everything that you and your family eat.

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