This dish can be made using Hake on or off the bone (we prefer on the bone – as shown raw in the inset image). We are fortunate in being able to get the freshest sustainably sourced Hake imaginable thanks to Wild Harbour.
Ingredients (for 2)
Hake steaks 2 x 250g
Medium onion – diced
2 garlic cloves – roughly chopped
100g Black and/or green olives – pitted and halved (optional)
Can of chopped tomatoes
1 tsp tomato purée
Handful of fresh basil – roughly chopped
2 tsp Oregano
1 tbsp Olive oil
Pinch of sugar
Salt and black pepper
Method
Preheat the oven to 180ºC/fan 160ºC/ gas 4.
Rub a little olive oil into both sides of the Hake steaks, season lightly, place on foil on a baking tray and leave to stand in the fridge for 15-30 minutes. TIP: have enough foil so that you can fold it over the fish when it comes to cooking it – keeps the sauce from spreading over the whole tray.
For the sauce, fry the diced onions very gently for about 5 minutes in olive oil and then add the garlic for a further 2 minutes until both are soft and translucent, not burnt. Add the chopped tomatoes, tomato purée, oregano and sugar. Reduce the heat and simmer for about 10 minutes.
The sauce should now have a thicker consistency. Stir in the fresh basil.
Take the Hake out of the fridge. Spoon the sauce over the hake steaks and add the pitted olives if desired. Season lightly and cover with foil. Cook in the oven for about 15 minutes.
If you are using the freshest of Hake, on the bone, you may find this slightly too long, so perhaps check after 12 minutes. If your fish is particularly thick it might need as much as 20 minutes.
This recipe is adapted from Food Insider’s Guide.