Baked Hake with Romesco Sauce & Tenderstem Broccoli

Ingredients

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

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.