Poached Hake with a Simple Tomato Sauce
Method
To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.
Ingredients
900 g Skinless and boneless hake fillets
29.6 ml Fresh parsley leaves
Salt and freshly ground black pepper
To serve: Mashed potatoes and a green salad
29.6 ml Rapeseed or olive oil
2 Garlic cloves, finely chopped
400 g Tin of chopped tomatoes
A pinch of sugar
Grated zest of half a lemon
½ teasp. turmeric
¼-½ teasp. chilli flakes
100 ml Water
Poached Hake with a Simple Tomato Sauce
Difficulty:
Intermediate
Serves:
6
900 g Skinless and boneless hake fillets
29.6 ml Fresh parsley leaves
Salt and freshly ground black pepper
To serve: Mashed potatoes and a green salad
29.6 ml Rapeseed or olive oil
2 Garlic cloves, finely chopped
400 g Tin of chopped tomatoes
A pinch of sugar
Grated zest of half a lemon
½ teasp. turmeric
¼-½ teasp. chilli flakes
100 ml Water
To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.
Ingredients
900 g Skinless and boneless hake fillets
29.6 ml Fresh parsley leaves
Salt and freshly ground black pepper
To serve: Mashed potatoes and a green salad
29.6 ml Rapeseed or olive oil
2 Garlic cloves, finely chopped
400 g Tin of chopped tomatoes
A pinch of sugar
Grated zest of half a lemon
½ teasp. turmeric
¼-½ teasp. chilli flakes
100 ml Water
Method
To make the tomato sauce: Heat a large frying pan over high heat. Add all the sauce ingredients to the pan.
Stir well and bring to the boil then reduce the heat and simmer for a couple of minutes.
To cook the fish: Season the fish with a little salt and black pepper. Then place the fillets on top of the gently simmering sauce.
Cover and leave to cook for 15 minutes until the fish is cooked through. Sprinkle over the parsley.
To serve: Serve the hake with the tomato sauce, mashed potatoes and a green salad.
In this Recipe
In this Recipe
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