Hake with creamy red wine and sun-dried tomato sauce

The tangy sauce ups the ante of this simple fish dish.
recipe, dinner, fish, sauce, red wine, sun-dried t
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Recipe from: 16 November 2015
Preparation time: 10 min
Cooking time: 25 min


  • 4
    hake fillets
  • 2
    sunflower oil
  • sea salt flakes and freshly ground black pepper
  • SAUCE:
  • 100
    red wine
  • 250
    fresh cream
  • 1/4
    sundried tomatoes preserved in oil, finely chopped
  • 1
    fresh oregano leaves, roughly chopped
  • extra sundried tomatoes, chopped (optional)
  • extra fresh oregano leaves, chopped (optional)
  • blanched or steamed broccoli
Servings: Change Serving


Boil the wine in a small saucepan over a high heat until reduced by about half. Add the cream and simmer until thickened and reduced slightly.

Stir through the sundried tomatoes.

Heat the sunflower oil in frying pan over medium-high heat, season the flesh side of the hake and add the fish to the pan skin-side down. Cook for 3–4 minutes without moving, then turn and fry on the flesh side for 3–4 minutes.

Serve the fish with the sauce spooned over and if you like, some chopped sundried tomatoes and oregano over that. Serve with the broccoli on the side.

Words and image:Fairlady

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Read more on: red wine  |  sauce  |  dinner  |  recipe  |  fish


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