Last Updated on March 13, 2021
So many of the dishes I cook at home are inspired by food I’ve tasted on my travels. Like this simple hake fillet recipe. Paprika is an ever-present ingredient in Spanish cuisine. The aroma of it cooking transports me to the land of my forefathers in an instant and the picante version I’m using here (which I bought in a Spanish supermarket) adds a delightful bite to many a dish.
Today’s fish of choice is hake. It is a member of the cod family with flaky white flesh and a mild slightly sweet taste that is a firm favourite of mine. Following low stock levels in the mid-noughties, UK-caught hake has now bounced back onto the sustainable list. A list always worth checking before you do your fish shopping. Other good sustainable choices would be pollock or plaice.
I’ve raided my storecupboard (rather overfull currently, totally prepared for ongoing lockdown) and paired the hake with tinned butter beans and peas. Then I’ve rounded off the flavours with a bed of red onion and tomato puree cooked in paprika and dry white wine and fresh cherry tomatoes. My local farmers’s market sells incredible bursting-with-flavour tomatoes from the Isle of Wight which I stock up with every week. Seven ingredients for a flavourful, healthy dish.
Start by frying the red onion and paprika in a tablespoon of olive oil until the onion is softened.
Pour in the dry white wine and bring to a quick boil. Then transfer the mix to an ovenproof dish.
Layer the butter beans on top of the onion mixture.
For the final step place the hake fillets on top of the beans. Scatter with the peas and add the cherry tomatoes. Cover the dish with foil and cook at 180C for 20 minutes, removing the foil for the last five minutes.
Serve the fish on the bed of vegetables for a wonderfully tasty, healthy supper.
Enjoyed this hake fillet recipe and love cooking with fish and seafood? Try this fabulous recipe for prawn and chorizo pasta – more delicious flavours of Spain.
Hake fillet recipe with Spanish paprika
- 1 red onion peeled and finely diced
- 1 tsp paprika picante
- 1 tsp tomato puree
- 1 tbsp olive oil
- 1 cup dry white wine
- 1 400g butter beans tinned
- 1 140g peas tinned
- 6 cherry tomatoes
- Heat the olive oil to a heavy-based pan. Fry the red onion, tomato puree and paprika for about 5 mins until the onion is softened. Add the white wine and bring to the boil.
- Pour the onion mix into an ovenproof dish. Add the layer of butter beans.
- Top the butter beans with the hake fillets. Scatter the peas around the fish and top with the cherry tomatoes.
- Cover the dish with foil and roast in the oven at 180C for 15 mins. Then remove the foil and cook for a further 5 mins.