Name: Basque-style hake with garlic and romesco sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Fish/Seafood
Ingredients: 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; 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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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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Method:

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 msc.org.