Hake with romesco crust

I tasted this combination of flavours in Spain when I was travelling around the Mediterranean for a few months exploring restaurants and recipes. I love the piquant peppers with the almonds and garlic spicy and savoury at the same time. It works really well with most fish, including cod and halibut, but hake is the Spanish favourite.

Yields4 Servings
 290g red peppers (drained and cut into quarters) 1tbsp rosemary 2 garlic cloves (sliced) 3 tbsp olive oil 50g almonds (salted and skinned) 50g breadcrumbs (dry) 2 courgettes 4 x 150g hake portions
1

Preheat the oven to 100C/212F/gas mark 4.

2

Lay the peppers on a baking sheet. Sprinkle the rosemary, garlic, 1 tbsp of olive oil and some salt and pepper. Place in the oven and bake for 2 hours to dry out the peppers. Remove from the oven and allow to cool. Increase the oven temperature to 180C350F/gas mark 4.

3

Once cool, place the peppers in a food processor with the almonds and bread crumbs and blend until they have a sandy texture. Slice the courgettes into discs 5mm thick. Heat 1 tbsp of olive oil in a non-stick frying pan, add the courgettes and season. Cook for 2-3 minutes on each side or until golden. Remove from the pan and set aside.

4

Heat the remaining 1 tbsp of olive oil in the frying pan over a high heat. Add the hake portions, skin-side down, and cook for 2 minutes, or until the skin is golden brown. Transfer to a baking sheet, skin-side up and sprinkle the prepared topping over the fish. Bake in the oven for 5-7 minutes or until the flesh offers no resistance when you pierce it with the top of a knife. Place the courgettes on individual plates and top with a piece of hake. Finish by spooning over some of the cooking juices. 

CategoryCuisine

Ingredients

 290g red peppers (drained and cut into quarters) 1tbsp rosemary 2 garlic cloves (sliced) 3 tbsp olive oil 50g almonds (salted and skinned) 50g breadcrumbs (dry) 2 courgettes 4 x 150g hake portions

Directions

1

Preheat the oven to 100C/212F/gas mark 4.

2

Lay the peppers on a baking sheet. Sprinkle the rosemary, garlic, 1 tbsp of olive oil and some salt and pepper. Place in the oven and bake for 2 hours to dry out the peppers. Remove from the oven and allow to cool. Increase the oven temperature to 180C350F/gas mark 4.

3

Once cool, place the peppers in a food processor with the almonds and bread crumbs and blend until they have a sandy texture. Slice the courgettes into discs 5mm thick. Heat 1 tbsp of olive oil in a non-stick frying pan, add the courgettes and season. Cook for 2-3 minutes on each side or until golden. Remove from the pan and set aside.

4

Heat the remaining 1 tbsp of olive oil in the frying pan over a high heat. Add the hake portions, skin-side down, and cook for 2 minutes, or until the skin is golden brown. Transfer to a baking sheet, skin-side up and sprinkle the prepared topping over the fish. Bake in the oven for 5-7 minutes or until the flesh offers no resistance when you pierce it with the top of a knife. Place the courgettes on individual plates and top with a piece of hake. Finish by spooning over some of the cooking juices. 


Hake with romesco crust