- Serves: 4
- Prep: 50 minutes
- Difficulty: Easy
4 hake fillets (remove the skin)
3 tbsp olive oil
1 onion, sliced
green pepper, sliced
red pepper, sliced
3 garlic cloves, thinly sliced
1 tsp hot smoked paprika
100g mixed pitted olives
400g chopped tomatoes
a handful of flat-leaf parsley leaves
1 lemon, wedged to serve
crusty bread to serve
Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in an ovenproof frying pan over a medium-high heat.
Cook the onion and peppers with a pinch of salt for 10 minutes until translucent and slightly charred at the edges.
Add the garlic and paprika, and cook for 2 minutes, then tip in the olives, chopped tomatoes and 100ml of water. Simmer gently for 10 minutes.
Nestle the hake fillets into the sauce and season. Put the pan into the oven for 15 minutes until the fish is just cooked through (it should begin to flake when pressed with the back of a fork).
Sprinkle over the parsley and serve with lemon wedges and warm, toasted bread if you like.