Oven roasted hake with tomatoes, preserved lemon and shallots.
Hake is one of my favourite. Easy to cook but not that easy to find in the UK supermarkets, cheap enough, and for me a much better alternative to cod or haddock as a white fish.
This is a simple and quick recipe using round pieces of hake but it can be made the same with fish fillet.
- 1 piece hake (250g)
- 5-6 shallots or 1 onion
- 250g tomatoes
- 2 bay leaves
- 1/4 preserved lemon (optional)
- 2-3 spring garlic sprigs
- 1/4 glass white wine
- 1 spoon flour
- 2 spoons olive oil
- fresh parsley
Peel the shallots (or slice the onions), halve the cherry tomatoes (or cut a larger tomato into chunks). Cut the white part of the spring garlic into pieces. Keep the tops for the end. If you haven’t got any spring garlic, slice a couple of cloves.
Dice the preserved lemon. I make my own (procedure here) or they can be easily bought. Leave out if you don’t have any. Heat the oven to 180C.
Dust the hake with flour, shake off the excess. Heat the oil in a pan and fry on a high heat the fish about 2 minutes on each side to colour and crisp it up.
Remove and now add to the same pan the shallots or onions. Fry until they start to brown nicely and put in the rest of the ingredients, tomatoes, lemon, garlic and bay leaves.
Saute for a couple of minutes. Transfer to a ceramic or ovenproof dish, place the fish in the middle. Add the white wine, season with salt (careful as the lemon is salty) and pepper.
Bake in the oven for 10 minutes. Once baked, sprinkle over the top with finely chopped parsley and also the tops of the spring garlic.