Description
This easy Spanish hake recipe with a rich and flavorful red pepper sauce is a true culinary delight! Perfectly cooked hake fillets are paired with a sweet and savory red pepper sauce that brings the vibrant flavors of Spain to your table.
Ingredients
Units
Scale
- 4 fresh hake fillets or frozen hake fillets (defrost overnight)
- 2 tbsp GF flour (I use chickpea)
- 1 small-medium brown onion diced
- 1 jar of roasted red peppers (225g drained) or homemade roast peppers
- 3/4 cup fish stock
- Sea salt
- Extra virgin olive oil for cooking
Instructions
Prepare the Hake Fillets
- Pat the hake fillets dry with a paper towel to remove excess water.
- Sprinkle a pinch of salt on both sides.
- Place gluten-free flour on a plate and coat each fillet evenly in the flour.
Cook the Fish
- Heat three tablespoons of olive oil in a deep non-stick frying pan or pot over medium-high heat.
- Place hake fillets in pan and cook for 2-3 minutes on each side until golden with a crispy skin. Set the fillets aside.
- Tip: Flip the fillets carefully, as hake is a delicate fish and can break apart easily.
Prepare the Sauce
- Reduce to medium heat and add the diced onion to the same pan with a pinch of salt.
- Sauté for about 10 minutes until the onion is soft and translucent.
- Add the roasted red peppers and cook for an additional 2-3 minutes.
- Pour in the fish stock and stir well. Once it starts boiling, let it cook for another 2-3 minutes.
- Blend the mixture until smooth using an immersion blender or food processor.
Combine the Fish and Sauce
- Place the hake fillets back into the pan and stir the pan for the sauce to cover the fish.
- Cover with a lid and let it cook for another 3-4 minutes once the sauce starts boiling.
Serve
- Serve immediately with your favorite side dishes. Sprinkle with fresh herbs and a dash of black pepper for extra flavor.
Notes
- Flip Carefully: When pan-frying, handle the hake fillets gently to avoid breaking them apart.
- Don’t Overcook: Stick to the recommended cooking times to ensure your hake stays moist and tender.
- Store any remaining hake in an airtight container in the fridge for up to 2-3 days.
- Reheat gently in a pan or pot over low heat to preserve its delicate texture and rich flavor.