MyDish / Main Dishes
Warm Hake and Roasted Pepper Salad
A warm Mediterranean-inspired salad featuring tender hake fillets with roasted bell peppers, garlic, and savory cherry tomatoes, dressed lightly in olive oil and black pepper.
- Cooking time
- 30 minutes
- Servings
- 2
- Calories
- 320 kcal
- Category
- Main Dishes
Ingredients
- 300 grams hake fillets
- 2 pieces red bell pepper
- 3 pieces garlic cloves
- 150 grams cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon black pepper
- to taste salt
- 10 grams fresh parsley
Cooking instructions
- Prepare and roast peppers — Preheat oven to 200°C (400°F). Cut red bell peppers into quarters, remove seeds and membranes. Place on a baking sheet, drizzle with 1 tablespoon olive oil, season lightly with salt, and roast for 15 minutes until tender and slightly charred.
- Sear hake fillets — While peppers roast, season hake fillets with salt and black pepper. Heat 1 tablespoon olive oil in a skillet over medium heat and sear fillets for about 3-4 minutes on each side until cooked through and golden.
- Sauté garlic and tomatoes — In another pan, heat remaining olive oil, add minced garlic cloves and halved cherry tomatoes. Cook gently for 5 minutes until tomatoes soften and release juices.
- Combine ingredients — Chop roasted peppers into bite-sized pieces. On plates, arrange roasted peppers and sautéed tomatoes and garlic. Place seared hake fillets on top.
- Garnish and serve — Sprinkle chopped fresh parsley over the salad, add an extra dash of black pepper or salt if needed. Serve warm.