Baked hake with roasted red peppers and potatoes
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 4
- Dietary
- Dairy-freeEgg-free
Nathan Outlaw's perfectly baked fish parcels are served alongside a homemade roasted hazelnut and cumin bread sauce.
From Saturday Kitchen
Ingredients
For the bread sauce
- 100g/3½oz whole blanched hazelnuts
- 120g/4¼oz good quality crustless bread, cut into chunks
- 2 garlic cloves, finely chopped
- 2 tsp ground cumin
- 4 tbsp lime juice
- 200ml/⅓ pint extra virgin olive oil
- sea salt and freshly ground black pepper
For the hake
- 4 hake fillets (100g/3½oz each)
- 8 new potatoes, cooked and halved
- 2 lime, zest of one, one wedges
- 2 tsp ground coriander
- 1 tbsp chopped fresh coriander
- 8 tbsp white wine
- sea salt and freshly ground black pepper
For the red peppers
Method
To make the bread sauce, preheat the oven to 210C/190C Fan/Gas 6½.
Spread the hazelnuts out onto a baking tray and cook for 5–6 minutes until golden and roasted.
Meanwhile, cover the bread with water and leave to soak for 10 minutes.
Place the roasted hazelnuts in a food processor along with the garlic and cumin and pulse until fine. Drain and squeeze the excess water out of the bread, then add it to the food processor with the lime juice, and some salt and pepper.
With the motor running on the food processor, add the oil in a steady stream. Once all the oil has been incorporated, taste the bread sauce and adjust the seasoning with salt, pepper and lime juice. If too thick, add a little water and refrigerate until needed.
To make the red peppers, heat the olive oil in a frying pan over a medium heat and fry the onion for 5 minutes, stirring occasionally. Add the garlic, celery and red peppers and season with salt and pepper, then cook for a further 5 minutes.
Finally add the thyme, stir everything together and transfer to a baking tray to cool.
To make the hake, turn the oven up to 240C/220C Fan/Gas 9.
On a clean work surface, lay out four large sheets of baking paper (roughly 30x30cm/12x12in). Divide the red pepper mix into four equal portions and arrange over one half of each sheet of paper.
Place the hake fillets on top of each portion, together with 3 halves of cooked potato and season with salt, pepper, lime zest and the corianders.
Fold over the paper and crimp the edges so they are firmly pressed, leaving you with a parcel. Leave a small opening to allow you to pour 2 tablespoons of white wine into each parcel. Seal the last hole up by folding it down tightly. If the quality of the paper isn’t great, you may need to use two sheets for each parcel or add a layer of kitchen foil on the outside. The aim is that the moisture doesn’t escape – this is really important!
Place the parcels on a large baking tray and cook for 15 minutes. Once the hake is baked, leave them to rest out of the oven for 5 minutes and then serve. Let whoever you are cooking for open their own parcel. Serve the bread sauce on the side at room temperature with the lime wedges.
