Hake with Chunky "Romesco"

Ingredients for Hake with Chunky "Romesco"

• 120ml extra-virgin olive oil

• 1.1kg (1 1/2- to 1 3/4-inch-thick) skinless hake fillets

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 2 garlic cloves, minced

• 70g whole almonds with skin, coarsely chopped

• 550ml (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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.