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Roasted hake with tomato and basil sauce
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)
Publication Date: January 28, 2015.