Baked hake with vegetables recipe

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Ingredients (serves 4):

4 thick fillets of fresh salmon (or cod if you prefer a change)

2 medium zucchini

  • 1 eggplant
  • 1 red pepper
  • 12 cherry tomatoes
  • 2 cloves of minced garlic
  • 1 teaspoon of fresh thyme
  • 1 tablespoon of honey (optional, to balance the flavors)
  • Extra virgin olive oil
  • Sea salt and black pepper taste
  • 1 lemon (zest and juice)
  • 1/2 glass of white wine (optional)
  • Toppers and black olives for garnish (optional)

Preparation:

  1. Preheat the oven to 200°C (with top and bottom heat).
  2. Prepare the vegetables:
    • Cut the zucchini and eggplant into thin slices (~1 cm).
    • Cut the red pepper into strips and halve the cherry tomatoes.
    • Place the vegetables in a baking dish, drizzle with olive oil, salt, and sprinkle with the thyme. Bake for 15-20 minutes until tender but still appetizing.
  3. Season the fish:
      • Place the pike fillets on top of the vegetables (or on another tray if you prefer to separate them).

    Drizzle with oil, salt, add the chopped garlic, lemon zest, and a splash of white wine (or lemon juice if not using wine).

  4. Oven:
      Place the tray in the oven and bake for 10-12 minutes (depending on the thickness of the fish). The fish should be juicy and whitish.
  5. Solution:
    • Remove from the oven, garnish with capers, olives, and a drizzle of honey (optional for contrast).
    • Serve with a drizzle of raw olive oil and fresh parsley leaves.

Presentation:

  • Place the vegetables as a base in a deep dish, top with the fish, and garnish with fresh herbs (dill or fennel). Serve with a creamy white jouve or toast with light aioli for an extra touch.

✧ Tip: For a more gourmet touch, add slices of Iberian ham or a balsamic vinegar reduction when serving.