Hake with Chunky "Romesco"

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

Cumple con las directrices editorialesEst. 2 min tiempo de lectura

Descargar
Descargar
El PDF del artículo ha sido descargado
Compartir
Compartir
Enlace del artículo copiado al portapapeles
Language
Language
Discusión
Versión en audio
Agregar a fuentes preferidas en Google

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"

120ml de aceite de oliva virgen extra
1.1kg (1 1/2- to 1 3/4-inch-thick) skinless hake fillets
1 cucharadita de sal
1/2 cucharaditas de pimienta negra
2 dientes de ajo, picados
70g whole almonds with skin, coarsely chopped
350g (1/2-inch) torn pieces of baguette
3 cucharadas de perejil fresco picado
1 (350g) jar roasted red peppers, rinsed and patted dry
1 1/2 tablespoons Sherry vinegar
1/4 de cucharadita de cayena

How to make Hake with Chunky "Romesco"

Coloca la rejilla del horno en el tercio superior del horno y precalienta el horno a 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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.