Hake with stewed peppers

Hake with stewed peppers

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Cooking time

Prep: 20 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

This Spanish-inspired dish of white fish with sweet paprika-spiked peppers will bring a taste of the sunny Mediterranean to your dinner plate

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
392
protein
23g
carbs
28g
fat
21g
saturates
3g
fibre
5g
sugar
18g
salt
0.7g

Ingredients

  • 3 red peppers
  • 3 yellow peppers
  • 6 tbsp good Spanish olive oil
  • 1 onion, finely sliced
  • 2 garlic cloves, chopped
  • 4 thyme sprigs, leaves removed, stems reserved
  • 1 tbsp clear honey
  • 3 tbsp sherry vinegar
  • large pinch of smoked Spanish paprika (pimenton)
  • small handful green olives, stoned and halved
  • 3 tbsp flour
  • 4 small hake fillets (or cod if you can't find it)

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Method

  1. Blister the peppers under the grill or over a flame until blackened, then put in a bowl, cover with cling film and leave to cool. Peel and deseed the peppers, catching any juices by straining them into a small bowl and setting aside. Cut the pepper flesh into thin strips and set aside.
  2. Put 3 tbsp of the olive oil in a shallow pan with the onion, garlic and thyme stems, and sweat over a low heat for 15-20 mins until softened and starting to brown. Add the pepper strips, half the honey, half the pepper juice and 2 tbsp Sherry vinegar, and cook until it makes a sticky relish. Season with the paprika, stir through the olives and set aside – this is best served at room temperature.
  3. Mix the remaining pepper juices, vinegar and honey with 2 tbsp olive oil and half the thyme leaves to make a dressing, then set aside. Toss the flour with the rest of the thyme leaves and some seasoning, and use to dust the hake. Heat the remaining olive oil in a large non-stick frying pan and fry the hake for 6-8 mins, skin-side down until golden, then flip over and continue to fry until cooked through. Spoon a puddle of the pepper mix onto each plate and top with a piece of hake. Drizzle the dressing over the plate and serve.

Recipe from Good Food magazine, September 2013

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Comments

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cshobbs's picture
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Very very good! I think it paid off spending a long time on the pepper relish.
I used skinless cod, rather than hake.
I used gluten-free flour to make this recipe suitable for coeliacs.

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