Hake With Chunky Romesco Recipes

HAKE WITH CHUNKY "ROMESCO"

Hake with Chunky

A deconstructed romesco sauce adds great texture to hake. Pacific cod also works well.

Yield Makes 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup extra-virgin olive oil
2 1/2 lb (1 1/2- to 1 3/4-inch-thick) skinless hake fillets
1 teaspoon salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1/2 cup whole almonds with skin, coarsely chopped
2 1/4 cups (1/2-inch) torn pieces of baguette
3 tablespoons chopped fresh flat-leaf parsley
1 (12-oz) jar roasted red peppers, rinsed and patted dry
1 1/2 tablespoons Sherry vinegar
1/4 teaspoon cayenne

Steps:

Put oven rack in upper third of oven and preheat oven to 450°F.
Coat bottom of a 13- by 9-inch baking dish with 1 tablespoon oil and add fish, skinned side down. Sprinkle fish with salt and pepper.
Cook garlic, almonds, and bread in 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring, until pale golden, 6 to 8 minutes. Stir in parsley and spoon over fish. Bake fish, uncovered, 5 minutes. Loosely cover with foil and bake until fish is just cooked through, 20 to 28 minutes more (depending on thickness of fish). Drizzle with 1 tablespoon oil.
Coarsely chop red peppers in a food processor. Add vinegar, cayenne, and remaining 1/4 cup oil and pulse until just combined.
Serve fish topped with sauce.

ROMESCO SAUCE

Romesco sauce image

Make your own romesco sauce for summer barbecues. The blend of almonds and red peppers goes beautifully with barbecued dishes as a dipping sauce

Provided by Anna Glover

Categories Condiment

Time 14m

Yield Serves 8 as a dip

Number Of Ingredients 6

Ingredients

100g blanched almonds
200g roasted red peppers from a jar, drained
1 garlic clove
1 tbsp sherry vinegar , plus extra to season (optional)
1 tsp smoked paprika
50ml olive oil

Steps:

Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted. Shake the pan often to turn them. Tip out and leave to cool.
Drain the red peppers and tip into a food processor with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste.
With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.

Nutrition Facts : Calories 143 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium

PRIME HAKE STEAKS WITH CHUNKY ROASTED VEGETABLES

Prime Hake Steaks with Chunky Roasted Vegetables image

This is another family favorite in my house.

Provided by Tanya Metelerkamp

Categories Seafood Fish

Time 1h30m

Yield 4

Number Of Ingredients 9

Ingredients

7 onions, each cut into 6 wedges
3 cloves garlic, peeled
2 tablespoons olive oil, divided
7 ripe tomatoes, each cut into quarters
1 teaspoon salt
1 teaspoon dried sweet basil
18 ounces hake prime steaks
2 tablespoons dry white wine
¼ cup soft brown sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil.
Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture.
Bake in the oven until fish flakes easily with a fork, about 30 minutes more.

Nutrition Facts : Calories 309 calories, Carbohydrate 39 g, Cholesterol 35.9 mg, Fat 8.4 g, Fiber 6.5 g, Protein 22.6 g, SaturatedFat 1.1 g, Sodium 605.6 mg, Sugar 23.9 g

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