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–+ servings
hake bake

Baked hake Spanish style

Richard
Galician style whole hake with chorizo, tomatoes, peppers and olives.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine 🇪🇸 Spanish
Servings 4
Calories 532 kcal
How Difficult Average

Ingredients
  

  • 1 kg Hake whole
  • 50 ml Olive oil
  • 2 Red onion thinly sliced
  • 6 cloves Garlic
  • 2 tsp Pimenton
  • 70 g Chorizo cubed
  • 100 g Padron peppers sliced
  • 900 g Small potato halved lengthways
  • 100 g Black olives
  • 200 g Cherry tomatoes
  • 85 ml Dry white wine
  • 300 ml Water
  • Sea salt
  • Freshly ground black pepper
  • 2 lemons

Instructions
 

To prepare the fish:

  • Clean and wash the fish thoroughly removing the head if you don't like your food looking at you while you are eating it. The spanish leave it on for flavour.
  • Slash the flesh 2 or 3 times on each side and season well inside and out with salt and freshly ground black pepper. Slice 1 of the lemons and place them in the body cavity of the fish. Cover and keep chilled.

To make the dish:

  • Preheat the oven to 200°C/Fan 180°C/Gas 6
  • Heat the olive oil in a large shallow flameproof casserole or oven tray.
  • Add the onions and garlic and cook gently until soft.
  • Add the paprika and fry for 2-3 minutes, then add the chorizo sausage, green peppers and cherry tomatoes and fry for another 3-4 minutes.
  • Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.
  • Add the black olives, stir in gently then put the whole hake on top of everything in the pan and bake in the oven for 18-20 minutes, depending on the size of the fish, until the hake is cooked through.
  • To check if the fish is cooked, remove from the oven and insert a knife along the backbone of the fish - the flesh should start to lift away from the bone with ease.
  • Squeeze the juice of a lemon over the fish and serve.

To serve:

  • Serve Spanish style with the tray/dish in the centre of the table and let everyone dig in.
    Some crusty fresh bread is great to soak up all the juices, and quartered lemons for garnish.

Notes

Inspired by a recipe from Rick Stein.

Nutrition

Calories: 532kcalCarbohydrates: 57gProtein: 53gFat: 10gSaturated Fat: 2gFiber: 10gSugar: 8g
Keyword baked, fish, Spanish
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