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Bread and fish bake

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 8
Servings 4


  • 600
    hake fillets
  • salt and freshly ground black pepper
  • 45
    olive oil
  • 2
    cloves garlic, crushed
  • 800
    chopped tomatoes in tomato purée
  • brown sugar to taste
  • 15
    chopped fresh origanum
  • half an Italian bread, coarsely shredded


20 min
Preheat the oven to 180 ºC and spray a shallow 1,4 litre ovenproof dish with non-stick spray. Arrange the fish in a single layer in the bottom of the dish and season well with salt and pepper. Cover and chill in the fridge until needed. Heat 15 ml (1 T) of the oil and fry half the garlic and onion until soft. Stir in the tomatoes and season with origanum, salt and pepper. Bring to the boil, reduce the heat and simmer for 15-20 minutes until the sauce begins to thicken. Taste and season with salt, pepper and extra brown sugar if the sauce is too acidic. Pour the sauce evenly over the fish in the dish, covering it. Mix the pieces of bread with the remaining garlic and pour over the olive oil. Spread the pieces of bread evenly over the fish and bake for about 20 minutes until the bread is golden brown and crisp and the fish is done and flakes easily with a fork. Serve with oven-roasted vegetables as soon as the dish comes out the oven. Serves 4.

Read more on: fish/seafood  |  bake

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