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Hake on Smoked Romesco Sauce
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Hake on Smoked Romesco Sauce

45 minServes 2Nutri-Score B€€
from @the_boujee.foodie8 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • hake fillet (or kingfish, skin on)Fish400 g
  • roasted red peppers (drained, jarred or freshly roasted)Produce200 g
  • tomato (ripe, roughly chopped)Produce150 g
  • almonds (toasted)Nuts & seeds60 g
  • garlic (cloves, peeled)Produce2 pieces
  • smoked paprika (generous pinch)Spices5 g
  • lemon (juice and zest)Produce1 piece
  • parsley (fresh, chopped)Produce15 g
  • olive oilPantry60 ml
  • microgreens (to garnish)Produce20 g
  • saltSpices3 g

per serving

Nutrition

503kcal

Carbs
15 g
Proteins
41 g
Fat
31 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Blender
  • Baking dish
  • Frying pan

step by step

Method

  1. Toast the almonds and garlic

    • Warm a little olive oil in a frying pan.
    • Toast the almonds until golden, then add the garlic and cook until fragrant.
    Step 1

  2. Blend the romesco

    • Add the roasted peppers, tomato, toasted almonds, garlic, smoked paprika, lemon juice and parsley to a blender.
    • Blend with the olive oil and salt until very creamy and smooth.
    Step 2

  3. Steam the fish

    • Place the hake fillets in a baking dish and season.
    • Steam in the oven until the flesh is opaque and flakes easily.
    Step 3

  4. Plate

    • Spoon the romesco sauce onto plates.
    • Top with the steamed fish, microgreens, herbs and a squeeze of lemon.
    Step 4
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