Classic & Familiar

Chorizo and Olive Cape Hake Bake

Recipe and Food Photography by Dine With Tasha

Ingredients:

  • 500 g I&J Deep Water Hake steaks
  • 200 g Chorizo, sliced
  • 15 Kalamata olives, pitted
  • 1 ren onion, quartered
  • 10 Romanita tomatoes, halved
  • 3 garlic cloves, finely sliced
  • 1 tsp chilli flakes
  • Salt & black pepper
  • A drizzle of olive oil
  • A dash of white wine

For the caper yoghurt accompaniment:

  • 5 Tbsp plain double cream yoghurt
  • 2 tsp capers, finely chopped
  • 1 garlic clove, pressed
  • Juice of a lemon wedge
  • Salt & black pepper

Method

  • Line an oven tray with baking paper. Place the hake, chorizo, olives, onion, tomatoes, and garlic, on the paper. Sprinkle with chilli flakes, season with salt and pepper, a drizzle of olive oil and a dash of white wine.
  • Place in the oven and cook at 200°C for 30 to 40 minutes, or until done to your liking.
  • While the hake is cooking, combine the yoghurt, capers, garlic, lemon juice, and season with salt and black pepper.
  • Once the hake is cooked, remove from the oven and place on a bed of cooked brown ride. Garnish with parsley and serve with the caper yoghurt, a side salad or a side of vegetable, and lots of fresh lemon wedges. Enjoy!

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