Easy

Hake with a pepper topping and spinach sauce

Name: Hake with a pepper topping and spinach sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 800 g Hake (4 boneless 200 g loins); 200 g Spring Onion; 300 g Green pepper; 18 g Garlic (4 roasted cloves and 2 for peppers); 150 g Piquillo peppers; 40 g Extra virgin olive oil; 3 g Parsley; 5 g Chives; 1 g Black pepper; 3 g Salt; 150 g Spinach; 30 g Butter; 180 g Shallot; 8 g Dijon Mustard; 140 ml Cream

Total time1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Fish: Ingredient to check: Hake. Milk: Ingredient to check: Butter, Cream. Mustard: Ingredient to check: Dijon Mustard. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 5.0 / 5 (1)

Hake loins topped with peppers and spring onions, over a creamy spinach sauce.

Jump to steps

25 minpreparation and possible waiting

40 mincooking

4servings

2.071 kcalwhole recipe

518 kcalper serving

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

Total time: 1 h 5 min Preparation and possible waiting 25 min · Cooking 40 min

Preparation and possible waiting: 25 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 22 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéingBoiling

Appliances

OvenBlender

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Nutrition

High in protein

Total time

1 to 2 hours

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

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 190°C. Roast 4 wrapped garlic cloves at 190°C for about 25 minutes. Meanwhile, soften the other 2 sliced cloves with the sliced spring onion and green peppers, olive oil and some salt for 10 minutes.
Add the sliced piquillo peppers and cook for another 5 minutes. Remove from the heat and stir in the chopped chives.
For the sauce, soften the shallots in the butter for 4 minutes. Add the spinach, mustard and roasted garlic pulp. Cook for 3 minutes.
Add the cream, simmer for 4 minutes and blend.
Place the hake in a baking dish, season with pepper and the remaining salt and cover with the pepper mixture. Bake at 200°C for 10–12 minutes, depending on thickness, until the centre reaches 63°C. Serve over the sauce and finish with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.