Roasted hake with tomato and basil sauce

An absolute classic Spanish hake dish
Roasted hake with tomato and basil sauce
  • 4 people
  • 45 mins
  • 15 mins
  • 30 mins


Cut the hake fillets into portions, drizzle in olive oil and add a pinch of sea salt and a dust of white pepper. Roast in a hot oven for 7-10 minutes depending on size.

Remove from the oven, top with a little delicious roasted tomato and basil sauce.


Roughly chop the onions, celery, ripe vine tomatoes, red peppers and garlic.

Place all ingredients into a baking tray, add a good teaspoon of tomato puree and roast in the oven for around 20 minutes until tender.

Once cooked, remove the roasted vegetables and liquidise in a blender or food processor

To thin the sauce down in the blender, add some fish stock (or hot water mixed with a fish stock cube).

Strain through a fine sieve and into a sauce pan. Add some torn leaves of fresh basil just before serving. Serve with lettuce if you wish.


  • Seafood Ingredients
  • 4 x 200g hake portions
  • Other Ingredients
  • Olive oil
  • Salt and pepper
  • 1 onion diced
  • 2 sticks celery
  • 1kg vine tomatoes
  • 2 red peppers
  • 3 cloves garlic
  • Tomato puree
  • Iceberg lettuce (optional)
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