Thu, 6 August 2026
Ingredients: (Serves 4)
4 Hake fillets
6 Anchovy fillets
60g Pitted olives
3 Tbsp capers
150g Cherry tomatoes (halved)
4 Cloves of garlic (finely sliced)
1 Large onion (finely diced)
1 Large bunch of parsley (chopped)
1 Small bunch of basil leaves
1 lemon (juiced)
1 Large red chilli chopped
300g Of passata
4 Tbsp Olive oil
Small splash of white wine
Salt & white pepper to taste
Method :
Hake & Puttanesca Sauce -
Put a large oven proof pan on a medium high heat, add half the olive oil, the anchovies, diced onion, garlic, and chilli, and allow to cook gently until soft. Add a splash of white wine, and allow to cook until you can no longer smell the wine. Next add your passata, tomatoes, capers, olives, and allow to simmer for 2 minutes. Then season to taste. Next season your hake fillets, and place them sitting on top of your sauce, and put the whole
pan into the oven on 180 degrees for ten minutes. The hake will turn white and firm. Once cooked, remove from the oven.
Basil Oil -
Simply place your basil leaves in a pestle and mortar, add your lemon juice, a pinch of salt and pepper, and grind. Slowly drizzle the olive oil in until you have a fresh green oil.
To Serve:
Serve everyone their own portion of Hake with plenty of sauce, add your chopped parsley, and then using a spoon, drizzle your basil oil over the top of the white fish
