Name: Hake with creamy red wine and sun-dried tomato sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 4 hake fillets; 2 tsp sunflower oil; sea salt and freshly ground black pepper; 100 ml wine red; 250 ml cream fresh; 1/4 cup sun-dried tomatoes in oil, finely chopped; 1 Tbs fresh oregano chopped; sun-dried tomatoes chopped; fresh oregano chopped; broccoli blanched or steamed

Recipe Disclaimer

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Ingredients (10)

4	hake fillets
2 tsp	sunflower oil
	sea salt and freshly ground black pepper

Sauce:

100 ml	wine — red
250 ml	cream — fresh
1/4 cup	sun-dried tomatoes — in oil, finely chopped
1 Tbs	fresh oregano — chopped

TO SERVE:

	sun-dried tomatoes — chopped
	fresh oregano — chopped
	broccoli — blanched or steamed

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Method:

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.

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