We’re big fans of fish here at Her.ie and when we came across this delicious recipe for hake, we just had to share it with you.
This tasty recipe comes courtesy of Marco Roccasalvo of Campo di’Fiori.
“Hake is a fish I only began to appreciate as an adult” writes Marco.
“As a child, I used to think of it as a punishment! When mum said ‘it’s good for you’, it would immediately make me think I hated it, like all children I guess. Nowadays, of course, I am always looking for nutritious and healthy recipes. This is a simple recipe but one I am sure you will enjoy.”
Serves 2
- Extra-virgin olive oil
- 1 tbsp finely chopped white onion
- ½ clove garlic
- 400g (1 tin) tinned cherry tomatoes
- 10 basil leaves, torn up roughly with your hands
- Sea salt
- ½ tbsp sugar
- 400g hake fillet, skin removed and cut into two pieces
Method:
Heat 2 tablespoons of oil in a pan (with a lid) over a medium heat. When the oil is warm add the onion and chopped garlic and cook for a minute or so and then remove from the heat and continue to stir so that the onion and garlic do not brown but continue to cook gently infuse the oil with flavour. Add the tomatoes and the basil leaves. Place the pan on medium heat again and bring to boil. Add a pinch of salt and a pinch of sugar.
Add the hake, cover the pan with a lid and reduce the heat to a minimum. Cook for 10 minutes and check that the sauce does not reduce too much. If it does, you can add two tablespoons of water. Take the lid off for the final few minutes of cooking to allow the sauce to thicken slightly.
Serve the fish with the tomato sauce poured over and finish with a drizzle of olive oil if you like.
Recipe courtesy of Buon Appetito cookbook
