Basque-style hake with garlic and romesco sauce

4 servings Prep: 10 mins, Cooking: 20 mins
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PARTNER CONTENT with the Marine Stewardship Council

By Independent Contributor January 14 2021
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Ingredients (16)

1/2 dried chilli — such as nora or choricero
4 hake fillets — 180-200g each, MSC certified
100 ml extra virgin olive oil
4 fresh garlic — cloves, thinly sliced
200 ml white balsamic vinegar
1 tsp fresh parsley — chopped
extra salt and pepper — to taste
For the sauce
4 dried chilli
100 g whole almonds — blanched
6 fresh garlic — cloves, sliced
12 bell peppers — small, roasted, such as pequillo
1 tsp smoked sweet paprika
1 tsp sweet paprika
25 ml sherry vinegar
100 ml extra virgin olive oil
extra salt and pepper — to taste
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Preheat the oven to 200°C.

Soak the dried chillies for both the fish and the sauce in separate bowls for 10 minutes, then drain and deseed.

Place the almonds and the 4 soaked chillies in a processor and pulse until roughly chopped. Add the garlic, roasted peppers and spices and pulse again.

Add the vinegar, most of the olive oil (reserve 1 tablespoonful for later) and a pinch of salt, then pulse again to
produce a thick sauce that is neither too chunky nor too smooth.

Fry the hake fillets skin-side down in a large, ovenproof frying pan in the reserved olive oil until lightly golden. Turn, then transfer the pan to the oven and roast the fish for about 5 minutes, or until just cooked through.

Finely slice the soaked dried chilli. Heat the garlic in a little olive oil, add the sliced dried chilli and a pinch of salt.

Cook gently for 2 minutes, stirring occasionally to distribute the garlic and chilli.

As soon as the edges of the garlic begin to turn golden, take off the heat and allow to cool slightly. Add a splash of the agrodolce vinegar and the chopped parsley.

Remove the hake from the oven, put a fillet on each serving plate and peel away the skin. Spoon a little sauce
over each piece of fish and serve with a spoonful of Romesco sauce.


Recipe by by UK writer and restaurateur, Mitch Tonks.


Discover the new MSC Blue Cookbook, featuring 10 delicious and sustainable seafood recipes from 10 renowned chefs from around the globe. Find this recipe and more at 

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