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 + cooking; may include waiting

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

Rating Not yet rated

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 + cooking; may include waiting

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

Gluten-free and 7 more Indicative dietary requirements

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

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

Dish type

Main course

Meal

LunchDinner

Preparation

BakingSautéing

Appliances

OvenBlender

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Nutrition

High in proteinHigh in fibreHigh in ironLow 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

Hake 4 boneless 200 g loins 800 g
Spring Onion 200 g
Green pepper 300 g
Garlic 4 roasted cloves and 2 for peppers 18 g
Piquillo peppers 150 g
Extra virgin olive oil 40 g
Parsley 3 g
Chives 5 g
Black pepper 1 g
Salt 3 g
Spinach 150 g
Butter 30 g
Shallot 180 g
Dijon Mustard 8 g
Cream 140 ml

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Let’s get cooking

Method

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.