Prime Hake Steaks With Chunky Roasted Vegetables Recipes

PRIME HAKE STEAKS WITH CHUNKY ROASTED VEGETABLES

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.

PRIME HAKE STEAKS WITH CHUNKY ROASTED VEGETABLES

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.

HAKE WITH CHUNKY "ROMESCO"

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.

HAKE WITH PAPRIKA OIL POTATOES

Steps:

• Heat oven to 190C/170C fan/gas 5. Boil the potatoes in a pan of salted water with a bay leaf for about 12 mins, or until tender. Drain, reserving the cooking water.
• Heat 1 tbsp olive oil with a bay leaf in a non-stick frying pan. Add the red onion, season with salt and pepper and fry gently. After 5 mins add a tbsp of white wine and cook for a further 10-15 mins, until softened, fragrant and starting to caramelise.
• Season the hake steaks and rub with a little olive oil. Put them in a roasting tin and pour in the wine and 100ml of the potato water, along with the tbsp olive oil and parsley sprig. Cook for 10 mins in the oven, or until the steaks are opaque and flaking.
• Cook the broccoli in salted water for 3-6 mins (depending on thickness) until tender. Season with lemon juice and black pepper. Pour the rest of the oil into the onion pan and gently warm it - you want it warm, but not scalding or sizzling. Stir in the smoked paprika, then turn off the heat.
• When the fish is ready, toss the potatoes through the onions and warm oil, and divide between plates. Remove the fish from the water with a fish slice and put on the plates with the broccoli. Drizzle over the remaining paprika oil and serve.