- Cook Time: 20 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 392
- Carbohydrate Content: 28g
- Fat Content: 21g
- Fiber Content: 5g
- Protein Content: 23g
- Saturated Fat Content: 3g
- Sodium Content: 0.7g
- Sugar Content: 18g
Hake with stewed peppers Recipe
Hake with stewed peppers is a Holiday-at-home recipe for 4 people, takes only 35 mins; recipe has red pepper, yellow pepper and olive oil.
- Red Pepper - 3 red peppers
- Garlic Clove - 2 garlic cloves, chopped
- Olive Oil - 6 tbsp good Spanish olive oil
- Onion - 1 onion, finely sliced
- Paprika - large pinch of smoked Spanish paprika (pimenton)
- Green Olive - small handful green olives, stoned and halved
- Sherry Vinegar - 3 tbsp sherry vinegar
- Yellow Pepper - 3 yellow peppers
- Flour - 3 tbsp flour
- Thyme Sprig - 4 thyme sprigs, leaves removed, stems reserved
- Clear Honey - 1 tbsp clear honey
- Hake - 4 small hake fillets (or cod if you can't find it)
- Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside.
- Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 mins until softened and starting to brown. Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside - this is best served at room temperature.
- Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve.