Baked hake with roasted red peppers and potatoes

Tender hake fillets wrapped in parchment paper with roasted red peppers, potatoes, and a coriander-lime seasoning. It is served with a creamy hazelnut bread sauce and fresh lime wedges for a satisfying meal

By Nathan Outlaw
From Saturday Kitchen

Nutri-Score: This hake dish is a really healthy choice, packed with omega-3 fatty acids from the fish, healthy fats from olive oil and hazelnuts, and the added benefits of fresh vegetables. It’s a balanced meal full of flavour. (Nutri-score)

Equipment

• Food processor
• Baking paper
• Large baking tray
• Parchment paper

Ingredients

For the bread sauce

• Whole blanched hazelnuts 100g
• Crustless bread 120g, cut into chunks
• Garlic cloves 2, finely chopped
• Ground cumin 2 tsp
• Lime juice 4 tbsp
• Extra virgin olive oil 200ml
• Sea salt and freshly ground black pepper, to taste

For the hake

• Hake fillets 4 (100g each)
• New potatoes 8, cooked and halved
• Lime 2, zest of one, one in wedges
• Ground coriander 2 tsp
• Chopped fresh coriander 1 tbsp
• White wine 8 tbsp
• Sea salt and freshly ground black pepper, to taste

For the red peppers

• Olive oil 1 tbsp, plus extra for drizzling
• Red onion 1, finely chopped
• Garlic cloves 2, finely chopped
• Celery stick 1, sliced into thin half moons
• Chargrilled red peppers in vinegar brine 480g jar, drained and chopped
• Chopped fresh thyme 2 tsp
• Sea salt and freshly ground black pepper, to taste

Method

Prepare the bread sauce

• Preheat the oven to 210°C/190°C Fan/Gas 6½.
• Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted.
• Meanwhile, cover the bread with water and leave to soak for 10 minutes.
• Place the roasted hazelnuts in a food processor along with the garlic and cumin. Pulse until fine.
• Drain and squeeze the excess water out of the bread, then add it to the food processor with lime juice, salt, and pepper.
• With the motor running, add the olive oil in a steady stream. Once incorporated, taste the bread sauce and adjust the seasoning with salt, pepper, and lime juice. If too thick, add a little water. Refrigerate until needed.

Prepare the red peppers

• Heat the olive oil in a frying pan over medium heat. Fry the onion for 5 minutes, stirring occasionally.
• Add the garlic, celery, and red peppers. Season with salt and pepper, and cook for another 5 minutes.
• Add the thyme, stir, and transfer the mixture to a baking tray to cool.

Prepare the hake

• Turn the oven up to 240°C/220°C Fan/Gas 9.
• On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mixture into four equal portions and arrange over one half of each sheet of paper.
• Place a hake fillet on top of each portion, along with 3 halves of cooked potato. Season with salt, pepper, lime zest, and coriander.
• Fold the paper over and crimp the edges firmly, leaving a small opening to pour 2 tablespoons of white wine into each parcel. Seal the last hole tightly.
• If necessary, use two sheets of paper or add a layer of kitchen foil to prevent moisture from escaping.
• Place the parcels on a large baking tray and cook for 15 minutes. Let the hake rest for 5 minutes before serving.
• Allow everyone to open their own parcel. Serve the bread sauce on the side at room temperature, with lime wedges for garnish.

Suggested Wine Pairing

Enhance this hake dish with these wine options that complement the delicate fish and bold flavors of the red peppers and hazelnut bread sauce:

• Majestic: Santa Rita 120 ViognierTasting notes: A fragrant white wine with peach and floral notes that pairs beautifully with the hake’s delicate texture and the bold red peppers.
• Tesco: Tesco Finest* ProseccoTasting notes: A crisp and refreshing sparkling wine that balances the richness of the bread sauce while complementing the zesty lime.
• Sainsbury’s: Soave ClassicoTasting notes: A dry white wine with a crisp finish and hints of citrus, perfect for this Mediterranean-inspired dish.

What can you serve with this?

• Fresh greens – A side of mixed greens with a light dressing for a refreshing contrast.
• Roasted vegetables – Serve roasted carrots or zucchini to add depth to the meal.
• Crispy bread – Crusty bread to dip into the hazelnut bread sauce for added texture.
• Grilled asparagus – Grilled asparagus with a squeeze of lemon complements the fish and adds a nice crunch.

Nutri-Score Health Check

This hake dish scores a A on the Nutri-Score scale. It is a well-balanced, nutrient-rich meal with healthy fats from olive oil, hazelnuts, and the addition of fresh vegetables and lean protein from the hake.

The Nutri-score is calculated from the ingredients in this recipe and serves as a guide to the dish’s nutritional quality.

Recipe FAQs

• Can I use a different type of fish? Yes, you can substitute hake with other white fish like cod or haddock.
• Can I prepare the red peppers ahead of time? Yes, you can prepare the red pepper mixture up to a day in advance and store it in the fridge.
• Can I make the bread sauce in advance? Yes, the bread sauce can be stored in the refrigerator for up to two days.
• Is this recipe gluten-free? The bread sauce contains gluten, but you can use gluten-free bread as a substitute to make it gluten-free.
• Can I substitute the white wine? Yes, you can use vegetable stock or water instead of white wine.

Related recipes

Goats’ cheese on brioche with salt baked celeriac and red currant dressing Pork chop with stuffed baked apples, roasted shallots and boulangère potatoes Smoked aubergines with red pepper and walnut relish Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta