- 800g fillet of hake, skin on
- 150g chorizo sausage, diced
- 400g tinner chick peas, drained and rinsed
- 2 large tomatoes, finely diced
- 1 dessert spoon of tomato puree
- 100ml vegetable stock
- 1 small bunch of parsley chopped
- 1 red onion, diced
- 1 tbsp sunflower oil
Oven Baked Fillet of Hake with Chorizo and Chick Peas
Oven Baked Fillet of Hake with Chorizo and Chick Peas
The term hake is a name that includes 13 species of fish - no wonder hake recipes are so vast and varied! Take a look at the following Oven Baked Fillet of Hake with Chorizo and Chick Peas recipe as tried and tested by our professional chefs. Recipe by Chef John Watret
Ingredients
Method
Method
Heat a saucepan and add half the sunflower oil. Add the chrizo and red onion to the pan and sweat gently for 2-3 minutes. Now add the chickpeas and cook for 2 minutes. Add tomato puree and cook for a further 2 minutes. Finally, add the stock, bring to the boil, then simmer for 5 minutes. Mix through the diced tomato and parsley, then pop a lid on the pan and put the stew to one side.
Heat a non-stick pan and add the remaining sunflower oil. Place hake in the pan skin side down and cook on a moderate heat for 2 minutes. Once well seared, flip over and cook for a further 1 minutes, then place into a pre-heated oven at 180°C for 5 minutes, or until fish is cooked.
Serve the hake on a bed of chick pea and chorizo stew.
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