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Main course · Spanish-inspired

Baked Hake with Romesco Sauce & Tenderstem Broccoli

35 min Serves 4 ~378 kcal/serving ~£10.80 (£2.70/serving) PescatarianGluten-freeDairy-freeContains-nuts
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Ingredients

  • 4 hake fillets
  • 280 g tinned roasted red peppers
  • 50 g blanched almonds
  • 2 garlic cloves
  • 1 tsp smoked paprika
  • 1 tbsp sherry vinegar
  • 4 tbsp olive oil
  • 300 g tenderstem broccoli

Nutrition (per serving)

Calories
378 kcal
Protein
32.3 g
Carbohydrate
6.1 g
of which sugars
4.3 g
Fat
23.7 g
of which saturates
3.1 g
Fibre
4.8 g
Salt
0.90 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C/180°C fan.

  2. 2

    Blend the roasted red peppers, almonds, garlic, smoked paprika, sherry vinegar, and 2 tbsp olive oil until smooth to make the romesco sauce. Season to taste.

  3. 3

    Place the hake fillets on a lined baking tray, drizzle with olive oil, and season well. Bake for 15 minutes until cooked through.

  4. 4

    Blanch the tenderstem broccoli in boiling salted water for 3 minutes, then drain and toss with the remaining olive oil.

  5. 5

    Serve the hake with a generous spoonful of romesco sauce and the broccoli alongside.

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