Hake (Merluza) in Tomato Sauce
Cooking time
90
Portions
4
Tender hake fillets in a fragrant tomato sauce make an easy, satisfying family meal. The fish is lightly seasoned, dredged in flour and pan-fried until golden, then briefly simmered in a buttery tomato-and-wine sauce. Ready in under an hour and flexible to adapt.
Caloric content: 350kcal
Ingredients
Prepare the fish
Thaw the fillets and cut into portion-sized pieces. Season both sides with salt and lemon pepper to taste. Let the pieces sit to marinate for at least 30–60 minutes.
Dredge and fry
Heat oil over medium heat. Lightly coat the fish pieces in flour, shake off the excess and fry until golden on both sides. Transfer the cooked fish to a plate and set aside.
Sauté the onion
In the same skillet (add a little more oil if needed) cook the finely chopped onion over low heat until translucent and just beginning to brown.
Add the wine
When the onion starts to color, pour in the wine and simmer for a couple of minutes over the lowest heat so the alcohol evaporates and the aroma develops.
Make the sauce
Add the butter, tomato sauce and 150–200 ml water to the skillet. Bring to a gentle simmer, stir in the chopped parsley and combine well.
Finish the fish
Place the fried fish pieces into the sauce and cook for about 30 seconds on each side. Cover the pan, remove it from the heat and let the dish rest for about 10 minutes before serving.
Serve hot with mashed potatoes, rice or a vegetable side. Store leftovers in an airtight container in the fridge for up to 2 days and gently reheat over low heat. You can swap the tomato sauce for tomato purée or add a pinch of chili for more heat if you like.
