“When you choose fish with the MSC blue label, you can be absolutely sure you are making a sustainable choice to have fish in the future, and we all want that – right?”
(United Kingdom)
Prep time
20 mins
Cooking Time
20 mins
Serves
4
Ingredients
4 MSC certified hake fillets, about 180–200g each, with skin on
You’ll also need…
½ dried nora/choricero chilli
100ml olive oil
4 garlic cloves, finely sliced
20ml good quality agrodolce vinegar (e.g. white balsamic vinegar)
1 teaspoon
chopped parsley
salt
For the sauce Romesco
4 dried nora/choricero chillies
100g whole blanched almonds
6 garlic cloves, peeled
12 roasted pequillo peppers
1 teaspoon sweet paprika
1 teaspoon smoked paprika
¼ teaspoon hot smoked paprika
25ml sherry
vinegar
100ml olive oil
salt
Method
- Preheat the oven to 200°C/Gas Mark 6. 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.
 | Chef Naledi's Tip: Up the heat level, add a pinch of chilli powder to the mild smoked paprika. |
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