Hake in Spanish tomato and pepper sauce
Flaky hake poached in a smoky Spanish style tomato and red pepper sauce, with cannellini beans for body.
- Time35 min
- LevelEasy
- Costabout £2.55 a head
Ingredients
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Method
- 1
Spray a large lidded frying pan with low fat cooking spray. Cook the onion and peppers for 10 minutes until soft.
10 min - 2
Add the garlic and paprika and stir for 1 minute until it smells smoky.
1 min - 3
Pour in the tomatoes and water. Add the cannellini beans and simmer for 8 minutes until the sauce is thick.
8 min - 4
Season the hake with black pepper and nestle the fillets into the sauce. Cover and cook for 8 minutes, until the fish turns white and flakes easily.
8 min - 5
Squeeze over the lemon juice and scatter with parsley. Serve with the sauce spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.