Hake with stewed peppers

Hake with stewed peppers

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(5 ratings)

Prep: 20 mins Cook: 35 mins


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: per serving

  • kcal392
  • fat21g
  • saturates3g
  • carbs28g
  • sugars18g
  • fibre5g
  • protein23g
  • salt0.7g
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  • 3 red peppers
  • 3 yellow peppers
  • 6 tbsp good Spanish olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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)



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • small handful green olives, stoned and halved
  • 3 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 4 small hake fillets (or cod if you can't find it)


  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.

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Comments, questions and tips

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Andy Murphy's picture
Andy Murphy
29th Sep, 2019
This was absolutely delicious. The peppers have a sweet and sour quality which goes beautifully with the firm hake fillets. I didn't have sherry vinegar so I substituted with red wine and balsamic vinegar
Keith Bail's picture
Keith Bail
28th Jun, 2019
Easy! I cook a lot and found this method quite complex, far from easy. To do it right, it takes at least twice the preparation time. Grilling, steaming, skinning and slicing the peppers is no easy task. The Spanish potatoes suggested work really well with this dish and they are easy to do. All in all though a really nice and tasty meal but it’s anything but easy however don’t let that put you off as it’s well worth the effort. I added a pinch of smoked paprika to the flour coating the fish for an extra kick,it worked well.
25th May, 2015
Really super recipe. Peppers were so tasty.
31st Jan, 2014
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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