Hake Plaki with Tomatoes, Olives and Garlic
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 700 g hake fillets
- 1 onion
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 80 g kalamata olives
- 4 tbsp olive oil
- 1 tsp dried oregano
- 15 g flat-leaf parsley
Nutrition (per serving)
- Calories
- 365 kcal
- Protein
- 32.8 g
- Carbohydrate
- 7.7 g
- of which sugars
- 5.5 g
- Fat
- 21.9 g
- of which saturates
- 3.4 g
- Fibre
- 2.6 g
- Salt
- 1.20 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 190C (170C fan, gas 5). Thinly slice the onion and crush the garlic.
- 2
Warm 2 tablespoons of the olive oil in a flameproof dish and soften the onion for 6 minutes, then add the garlic and dried oregano for 1 minute.
- 3
Stir in the tinned chopped tomatoes and olives, season well and simmer for 10 minutes until thickened.
- 4
Lay the hake fillets on top, drizzle with the remaining olive oil and bake, uncovered, for 15 to 18 minutes until the fish flakes easily.
- 5
Scatter with chopped parsley and serve hot.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.