Mediterranean Baked Hake | olivemagazine
A fresh and vibrant way to serve hake, with plenty of hot smoked paprika for added kick. You can mop-up all those lovely juices with crusty bread
Ingredients
- 3 tbsp olive oil
- 1 onion sliced
- ½ green pepper sliced
- ½ red pepper sliced
- 3 cloves garlic thinly sliced
- 1 tsp hot smoked paprika
- 100g mixed pitted olives
- 400g tin chopped tomatoes
- 4 skinless hake fillets
- flat-leaf parsley a handful of leaves
- 1 lemon wedged, to serve
- crusty bread to serve (optional)
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