INGREDIENTS
olive oil 3-5 tbsp
1 sm white onion finely diced
1 green pepper sliced long and about 1/4 in wide.
1 red pepper sliced same as above
3 garlic cloves, thinly sliced
2 tsp smoked paprika
1 12oz jar mixed Mediterranean pittedolives
1 can tomato purée 14oz (half the typical 28oz can)
1 cup of water
hake 4-6 skinless fillets
flat-leaf parsley 1 cup rough chop
Salt to taste
1 lemon, wedged to serve
Serve with artisan bread
DIRECTIONS
1. Pre-Heat the oven to 400 degrees. Heat the olive oil in a cast iron or ovenproof 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 more oil if needed.
3. Add the garlic and paprika, and cook for 3 minutes, then add in the olives, tomatoes purée and 1 cup of water. Simmer gently for 10-20 minutes until cooked down to desired consistency.
4. Nestle the hake fillets into the sauce and season with salt. Put the pan into the oven for 15 minutes until the fish is just cooked through.
5. Sprinkle over the parsley and serve with lemon wedges and crusty bread, if you like.
credit: IG @mealssheeats