Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Hake with peppers, paprika and parsley — Spain.
Equipment: Roasting tray
Measures and names
Ingredients
- 2 hake or cod fillets
- 2 peppers
- 1 onion, sliced
- 3 garlic cloves, sliced
- 1 tsp smoked paprika
- 100 g cherry tomatoes
- 3 tbsp olive oil
- Parsley and lemon, to serve
- Salt and black pepper
Method
- Heat the oven to 200°C (fan 180°C). Toss the peppers, onion, garlic and tomatoes with the oil, paprika and seasoning in a roasting tray.
- Roast for 15 minutes, until softening and catching at the edges.
- Season the fish and nestle it among the vegetables, spooning some of the paprika oil over.
- Roast for a further 12–14 minutes, until the fish is opaque and flakes easily.
- Finish with parsley and a squeeze of lemon, and serve straight from the tray.
Swaps and tips
Hake is a sustainable, mild white fish widely sold in UK supermarkets. Cod or pollock work just as well.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 18 g | 7 g | 23 g | 414 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
