Ingredients
The following ingredients have 4 Servings
- 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)
Instruction
- Heat the oven to 200C/fan 180C/gas 6. Heat the olive oil in an ovenproof frying pan over a medium-high heat. Cook the onion and peppers with a pinch of salt for 10 minutes until translucent and slightly charred at the edges. Add the garlic and paprika, and cook for 2 minutes, then tip in the olives, chopped tomatoes and 100ml of water. Simmer gently for 10 minutes.
- Nestle the hake fillets into the sauce and season. Put the pan into the oven for 15 minutes until the fish is just cooked through.
- Sprinkle over the parsley and serve with lemon wedges and crusty bread, if you like.
