Classic & Familiar

Hake Medallions with Tomato and Chilli Pasta

Serves 3

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  • 1 x 450 g pack I&J Deep Water Hake Prime Medallions
  • 200 ml raw penne pasta
  • 30 ml olive oil
  • ½ onion, chopped
  • 1 garlic clove, crushed
  • chopped red chilli to taste
  • 200 g rosa tomatoes, coarsely chopped
  • 1 x 410 g can diced tomatoes
  • 50 ml shredded basil leaves


  • Place the frozen I&J Deep Water Hake Prime Medallions in just enough boiling water to cover the fish. Partially cover with a lid. Simmer for 9 minutes. Break each Hake Medallion in half.
  • Cook the pasta in boiling water. Drain.
  • Heat the olive oil and sauté the onion. Add the garlic, chilli and rosa tomatoes. Stir-fry for 1 minute. Add the canned tomatoes. Simmer for 3 minutes. Stir in the halved I&J Deep Water Hake Prime Medallions, pasta and basil. Heat through. Season with salt and black pepper.

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