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Hake en croûte with vegetables

Name: Hake en croûte with vegetables
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 4 servings
Cuisine: Traditional
Ingredients: 460 g Puff pastry (2 chilled sheets); 600 g Hake (4 cleaned, dry loins); 180 g Onion; 150 g Red pepper; 120 g Green pepper; 200 g Courgette; 220 g Aubergine; 250 g Tomato (crushed); 60 ml White wine; 45 ml Extra virgin olive oil (EVOO); 2 g Oregano; 6 g Salt; 1 g Pepper

Hake loins wrapped in crisp puff pastry with a well-reduced homemade vegetable filling.

35 minprep

50 mincooking

4servings

3.802 kcalwhole recipe

951 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Recipe characteristics

Pescatarian Main course 1 to 2 hours Traditional

Lactose-free y 7 más Indicative dietary requirements

View full classification 26 etiquetas

Diet

Pescatarian

Necesidades alimentarias

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSteamingSautéing

Aparatos

ThermomixOvenFrying panSteamer

Cocina

Traditional

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in proteinLow carbohydrate

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Puff pastry 2 chilled sheets 460 g
Hake 4 cleaned, dry loins 600 g
Onion 180 g
Red pepper 150 g
Green pepper 120 g
Courgette 200 g
Aubergine 220 g
Tomato crushed 250 g
White wine 60 ml
Extra virgin olive oil (EVOO) 45 ml
Oregano 2 g
Salt 6 g
Pepper 1 g

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Let’s get cooking

Method

Soften the onion, peppers, courgette and aubergine in 35 ml oil for 15 minutes. Add wine and tomato and cook for another 15 minutes until the filling is dry. Cool completely.
Season the hake and pat it dry again. Cut the pastry into four sufficiently large portions.
Add a thin layer of filling, place the hake on top and cover with another spoonful. Wrap and seal the edges.
Make two small vents, brush with the remaining oil and sprinkle with oregano.
Bake for 22–26 minutes at 200°C until golden. Rest for 5 minutes before serving.

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Ingredients

Method

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