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Hake with Red and Green Peppers

August 25, 2010

We liked the simplicity of the hake with chickpeas and tomatoes so much that Greg requested it again a couple of days

hake with peppers and tomatoes

later…and you know I couldn’t do that with a cookbook full of Greek recipes to work my way through.  I found another recipe from the book, this one actually calling for hake, that had tomatos and pepper.  I paired it with baked white beans with feta…pretty South Beach and low carb.  The fish was great paired with the sauce, which I changed up by adding more tomatoes to, and pan cooking the sauce versus baking.  It had a little sweet and sour going on with the splash of balsamic vineagar.  This dish comes together quickly, but it feels fancy enough for entertaining.  You could also make this with snapper, grouper or any other firm white fish.  Serves 4.


2 T olive oil

2 garlic cloves, minced

pinch red pepper flakes

1/2 red bell pepper, cut into strips

1/2 green bell pepper, cut into strips

2 ripe tomatoes, peeled and diced

1/2 c tomato sauce, from 8 oz can (if you like it saucy)

1 T balsamic vinegar

2 T chopped fresh Italian parsley

4-8 oz hake fillets

1/2 c grated Parmesan or Pecorino cheese


Heat 1 tablespoon olive oil in a skillet over medium high heat.  Add garlic and red pepper flakes and saute for 1-2 minutes.  Add the red and green bell peppers, tomatoes and tomato sauce and cook for 7-10 minutes, until the peppers are softened but not mushy.  Season to taste with salt and add balsamic vineagar, then turn off heat.

While the pepper-tomato mixture is cooking, heat the remaining tablespoon of oil over medium high heat.  Season both sides of fish with salt and pepper.  When oil is hot, place fish in skillet.  Let sit, not moving, for about 4-6 minutes, until the sides are almost opaque all the way up the fish, and it releases easily from the pan.  Flip fish over and continue cooking until just barely cooked through, about 2 more minutes.

When fish is done, divide sauce among plates.  Place one piece of fish on top of the sauce, then spinkle with Parmesan and parsley and serve.

One Comment leave one →
  1. sharon permalink
    September 1, 2010 8:41 pm

    This was great! Easy weeknight dinner. Thanks 🙂

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