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    • Hake with Roasted Red Pepper Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    01-Feb
    Hake with Roasted Red Pepper Sauce is a delicious and easy-to-make seafood dish. Combining the delicate hake fillets with the smoky, flavorful roasted red pepper sauce creates a dish that is both flavorful and healthy. This dish is perfect for a family meal or a special occasion.   
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    Ingredients

    • 2 hake fillets
    • 2 red bell peppers
    • 2 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 teaspoon smoked paprika
    • 1/2 teaspoon cumin
    • 1/2 teaspoon chili powder
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup vegetable broth
    • 2 tablespoons tomato paste
    • 2 tablespoons lemon juice
    • 1 tablespoon capers, drained
    • 2 tablespoons chopped fresh parsley, for garnish

    Method

    • Step-by-Step Method for Hake with Roasted Red Pepper Sauce
    • Preheat your oven to 220°C (428°F).
    • Wash and dry the red bell peppers.
    • Place the whole bell peppers on a baking tray lined with foil.
    • Roast the peppers for 20-25 minutes, turning halfway, until skins are blistered and blackened.
    • Remove peppers from oven and cover with a bowl or wrap in foil for 10 minutes to steam.
    • Once cooled, peel the skins from the peppers, remove seeds and stems, then roughly chop the flesh.
    • Peel and mince the garlic cloves.
    • Heat 1 tablespoon olive oil in a saucepan over medium heat.
    • Add minced garlic and sauté for 1 minute until fragrant but not browned.
    • Stir in the smoked paprika, cumin, and chili powder; cook for 30 seconds to bloom spices.
    • Add chopped roasted red peppers to the saucepan and stir.
    • Add tomato paste and continue to sauté for 2 minutes.
    • Pour in the vegetable broth and bring to a gentle simmer.
    • Simmer sauce for 5-8 minutes until slightly thickened.
    • Remove pan from heat and let cool for a couple of minutes.
    • Blend sauce with an immersion blender or in a blender until smooth.
    • Add lemon juice, capers, salt, and black pepper to the blended sauce; blend briefly to combine.
    • Taste and adjust seasoning with additional salt or lemon juice if needed.
    • Pat hake fillets dry with paper towels and season both sides lightly with salt and black pepper.
    • Heat the remaining 1 tablespoon olive oil in a nonstick skillet over medium-high heat.
    • Place hake fillets skin-side down (if skin-on) and cook undisturbed for 3-4 minutes until lightly golden.
    • Flip fillets and cook another 2-3 minutes or until hake is opaque and flakes easily with a fork.
    • Spoon the warm roasted red pepper sauce onto serving plates.
    • Place seared hake fillets on top of the sauce.
    • Garnish with chopped fresh parsley and an extra sprinkle of capers if desired.
    • Serve immediately with optional sides of steamed vegetables or a light salad.