Baked hake and potatoes with red pepper relish

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Serves: 2

By BraveNewWorld



  • 2 onion

  • 1 red pepper

  • 2 cloves garlic

  • 2 potatoes

  • 1 passata or tinned tomatoes

  • 2 tsp creme fraiche

  • 2 hake fillets

  • 1 bunch tarragon

  • 2 splashes white wine


  1. Preheat oven to 190C.
  2. Peel the potatoes and slice into discs a little less than 1cm thick.
  3. While you boil the potatoes for 10 minutes, dice the onions, garlic and peppers and sweat them.
  4. Then add the tomatoes and reduce to make the relish. Add salt and pepper and herbs of choice.
  5. When potatoes are done (don't need to be super-tender) transfer them to a shallow casserole with lid and add dollops of creme fraiche in between the potatoes. Place hake fillets on top and sprinkle tarragon salt and pepper on top.
  6. Glug over the white wine, you could add lemon juice, and pop in the oven for 20-25 minutes, no more.
  7. Serve with green veg. I used curly kale, boiled for 2-3 minutes then fried in butter with sea salt and black pepper.

Additional Information

  • Fish

  • Low fat

  • Nut Free

  • Egg Free

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  • Sazisi 08/10/10 20:46

    A tasty, impressive dish which doesn't take too much effort. I cooked it from memory though, which was a bad idea because I remembered it as a few glasses of wine rather than a few glugs [blush], so I ended up with a very winy version. I'm not a big fan of curly kale but tried anyway; DH loved it, I found it hard going (it smells of WEE!!). I love virtually all other greens, so will skip the kale next time. Thanks for the recipe, BNW :-)