Hake Fillet with Mixed Peppers

Method

• Step-by-step Method for Hake Fillet with Mixed Peppers
• Preheat oven to 200°C (400°F) if planning to finish fish in oven, or set aside a pan for stovetop use
• Rinse hake fillets under cold running water and pat dry with paper towel
• Season hake fillets on both sides with salt, ground pepper, 1 teaspoon dried thyme, and ¼ teaspoon chilli powder
• Peel and thinly slice the large onion
• Peel and finely mince the garlic cloves
• Cut the red and green peppers in half, remove seeds and membranes, then slice into thin strips
• Pour 2 tablespoons olive oil into a large non-stick frying pan or sauté pan, place over medium heat
• Once the oil is hot, add the sliced onion and a small pinch of salt, cook for 2-3 minutes until starting to soften
• Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning
• Add the sliced red and green peppers to the pan, sprinkle over remaining 1 teaspoon of dried thyme, cook for 5-7 minutes until peppers are tender but still slightly crisp
• While peppers cook, if desired, heat a second pan over medium-high heat and add a few drops of olive oil
• Sear the seasoned hake fillets skin-side down (if skin is present) for 2-3 minutes until lightly golden
• Add the cooked peppers, onions, and garlic mixture to a baking dish or keep in pan if oven-safe
• Place hake fillets on top of the pepper mixture
• Pour 1⅓ cups dry white wine evenly over the pan ingredients
• Cover the dish or pan loosely with foil, then cook in oven for 10-12 minutes or gently simmer on stovetop, until hake is opaque and flakes easily with a fork
• Remove from heat, let rest for 2-3 minutes before serving
• For plating, arrange a generous bed of mixed peppers on each plate and top with a hake fillet, then spoon some of the pan juices over
• Garnish with an extra sprig of thyme or a twist of ground black pepper for visual appeal
• Serve warm, ideally with a wedge of lemon or alongside a green salad for freshness