Friday, August 21, 2020

Hake with Peppers & Onions


This recipe was adapted from Melissa Clark via the NYTimes:

I used hake, but this would work well with any thin filet of white flaky fish.  The cooking method is very straightforward, quick and clean.  Great for a weeknight and great for this time of year when there are a variety of delicious sweet peppers available at the market.  For this recipe I used Carmens and Jimmy Nardellos.

1lb hake
3-4 sweet peppers, sliced thinly
1 medium onion
Handful of black olives, chopped
Handful of sungold tomatoes
A few thyme sprigs
Parsley, chopped
Basil, chopped
1 clove of garlic, chopped
Splash of apple cider vinegar
Pinch of chile flakes
Olive oil

Preheat the oven to 400.  Rub the fish with a little olive oil, season with salt & pepper and sprinkle with thyme leaves.

Thinly slice peppers & onion, toss with olive oil, salt & pepper, and place on a sheet pan.  Top with thyme sprigs.  Roast for 20 minutes.

Turn the oven up to 500.  Move the peppers & onions to the perimeter of the sheet pan and place the fish in the center.  Top with the olives & sungolds and a drizzle of olive oil and salt.  Roast for about 10 minutes or until the fish is firm and opaque.

Meanwhile, make a pesto--chop the parsley, basil, and garlic clove finely.  Add olive oil and a splash of apple cider vinegar.  Add sea salt, some black pepper, and a pinch of chile flakes.  You should strive to create a nice drizzle-able consistency. 

Remove the sheet pan from the oven.  Discard the thyme stems.  Serve, spooning the pesto over the fish & peppers.

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