Hake with stewed peppers
Hake with stewed peppers could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. For $1.62 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. One portion of this dish contains around 3g of protein, 22g of fat, and a total of 298 calories. This recipe serves 4. A mixture of clear honey, olive oil, sherry vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 129 foodies and cooks. It is brought to you by BBC Good Food. From preparation to the plate, this recipe takes around 55 minutes. With a spoonacular score of 95%, this dish is super. If you like this recipe, take a look at these similar recipes: Stewed Peppers, Slow-Stewed Peppers and Onions, and Curried baked Hake.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 35 minutes
Ingredients:
1 tbsp clear honey
3 tbsp flour
2 garlic cloves, chopped
small handful green olives, stoned and halved
6 tbsp good Spanish olive oil
1 onion, finely sliced
large pinch of smoked Spanish paprika (pimenton)
3 red peppers
3 tbsp sherry vinegar
4 thyme sprigs, leaves removed, stems reserved
3 yellow peppers
Equipment:
grill
bowl
frying pan
Cooking instruction summary:
Blister the peppers under the grill orover a flame until blackened, then put ina bowl, cover with cling film and leave tocool. Peel and deseed the peppers,catching any juices by straining them intoa small bowl and setting aside. Cut thepepper flesh into thin strips and set aside.Put 3 tbsp of the olive oil in a shallowpan with the onion, garlic and thymestems, and sweat over a low heat for 15-20 mins until softened and starting tobrown. Add the pepper strips, half thehoney, half the pepper juice and 2 tbspSherry vinegar, and cook until it makes asticky relish. Season with the paprika, stirthrough the olives and set aside – this isbest served at room temperature.Mix the remaining pepper juices,vinegar and honey with 2 tbsp olive oiland half the thyme leaves to make adressing, then set aside. Toss the flourwith the rest of the thyme leaves andsome seasoning, and use to dust thehake. Heat the remaining olive oil in alarge non-stick frying pan and fry thehake for 6-8 mins, skin-side down untilgolden, then flip over and continue to fryuntil cooked through. Spoon a puddle ofthe pepper mix onto each plate and topwith a piece of hake. Drizzle the dressingover the plate and serve.
Step by step:
1. Blister the peppers under the grill orover a flame until blackened, then put ina bowl, cover with cling film and leave tocool. Peel and deseed the peppers,catching any juices by straining them intoa small bowl and setting aside.
2. Cut thepepper flesh into thin strips and set aside.Put 3 tbsp of the olive oil in a shallowpan with the onion, garlic and thymestems, and sweat over a low heat for 15-20 mins until softened and starting tobrown.
3. Add the pepper strips, half thehoney, half the pepper juice and 2 tbsp
4. Sherry vinegar, and cook until it makes asticky relish. Season with the paprika, stirthrough the olives and set aside – this isbest served at room temperature.
5. Mix the remaining pepper juices,vinegar and honey with 2 tbsp olive oiland half the thyme leaves to make adressing, then set aside. Toss the flourwith the rest of the thyme leaves andsome seasoning, and use to dust thehake.
6. Heat the remaining olive oil in alarge non-stick frying pan and fry thehake for 6-8 mins, skin-side down untilgolden, then flip over and continue to fryuntil cooked through. Spoon a puddle ofthe pepper mix onto each plate and topwith a piece of hake.
7. Drizzle the dressingover the plate and serve.
Nutrition Information:
covered percent of daily need
