Hake with Chunky "Romesco"

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This baked hake with chunky romesco is a vibrant, heart-healthy dish that celebrates the delicate flavour of white fish alongside the bold, smoky notes of Spanish-inspired peppers. The hake is topped with a rustic, golden almond and breadcrumb crust, providing a satisfying crunch that contrasts beautifully with the tender, flaking fish. Using shop-bought roasted peppers ensures the sauce is quick to prepare while maintaining a deep, charred sweetness that elevates the entire meal.

As a nutritious main course, this recipe is perfect for those seeking a balanced dinner that does not compromise on texture or taste. High in healthy fats from the extra-virgin olive oil and almonds, it sits comfortably within a Mediterranean-style diet. Serve the fillets with a side of steamed seasonal greens or crushed new potatoes for a complete and wholesome midweek supper that feels appropriately indulgent.

Ingredients for Hake with Chunky "Romesco"

120 ml extra jungfruolja
1.1kg (1 1/2- to 1 3/4-inch-thick) skinless hake fillets
1 tesked salt
1/2 teskedar svartpeppar
2 vitlöksklyftor, hackade
70g whole almonds with skin, coarsely chopped
350g (1/2-inch) torn pieces of baguette
3 tablespoons chopped fresh flat-leaf parsley
1 (350g) jar roasted red peppers, rinsed and patted dry
1 1/2 tablespoons Sherry vinegar
1/4 teaspoons cayenne

How to make Hake with Chunky "Romesco"

Put oven rack in upper third of oven and preheat oven to 232°C.

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 60ml oil and pulse until just combined.

Serve fish topped with sauce.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.