Classic & Familiar

Mediterranean Baked Hake Fillets

Serves 4


  • 4 I&J Deep Water Hake Fillets
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 2 tbs olive oil
  • 1 tin chopped, peeled tomatoes
  • 4 soft sundried tomato quarters in dressing, chopped
  • 1 tsp dried oregano
  • pinch of dried chili flakes (optional)
  • 12 black Kalamata olives (approximately 1/3 cup)
  • fresh basil (approximately 15 g), chopped


  • Heat the olive oil in a large skillet and fry the onions over low heat until soft for about 5 minutes.
  • Add the red pepper and gently cook these for a further 5 minutes.
  • Add the tomatoes plus half a tin of water (use this to rinse out all the tomato juice in the tin), oregano and season with salt and pepper.
  • Add the olives, sundried tomatoes and chopped basil.
  • Pre-heat the oven to 200°C
  • Cook the sauce with the lid on over a gentle heat for about 20 minutes until it has thickened. If necessary, add a splash of water to the pan to loosen.
  • Place the 4 I&J Deep Water Hake Fillets in the sauce and bake in the oven with the lid on for 25 minutes.

Serving suggestion

Serve with additional basil leaves and crusty bread.

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