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    • Hake Fillet with Mixed Peppers

    Mark Sharron
    Easy
    25 minutes
    4
    Amount Per Serving: Calories 114; Calories from Fat 11.7; Total Fat 1.3g; Cholesterol 51mg; Sodium 229mg; Carbohydrates 1.3g; Protein 25.4g; Calcium 60mg
    This is an easy pan-fried hake recipe with tangy red pepper relish. It's the perfect dish for the summer. The relish is versatile, so it can be paired with other types of fish or meat.
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    Ingredients

    • 4 hake fillets
    • ¼ teaspoon chilli powder
    • 2 teaspoons dried thyme
    • 1 large onion
    • 2 cloves garlic
    • 2 red peppers and green peppers
    • 2 tablespoons olive oil
    • salt and ground pepper to taste
    • 1 ⅓ cups dry white wine

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Serve the fillets over rice or quinoa. Garnish the fish with some fresh parsley, basil, sage or capers.