Hake with Romesco and Tenderstem

Make hake with romesco and tenderstem, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
170 g Hake fillet (Weighed raw, skin on unless the method says otherwise. Cooked weight is roughly 20% less for the same fillet.)
100 g Roasted red peppers from a jar, drained
12 g Almonds (Twelve grams is about fifteen almonds and 70 kcal. The sauce needs them for body but not many of them.)
5 g Olive oil
1 clove, about 3 g Garlic
120 g Tenderstem broccoli
Half a teaspoon Smoked paprika
A splash Red wine vinegar
Ingredient notes on the recipe page.

METHOD
1. Toast the almonds in a dry pan for three minutes, shaking, until they smell nutty.
2. Blitz them with the drained peppers, garlic, paprika, vinegar, half the oil and a pinch of salt to a coarse paste. A stick blender in a jug does it.
3. Fry the hake skin-side down in the rest of the oil over a medium-high heat for four minutes, then flesh-side for three.
4. Steam the tenderstem for four minutes and serve the fish on the sauce with the greens alongside.

Contains fish, tree nuts and sulphites.
Jarred peppers in brine often list sulphites.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hake-romesco-tenderstem

AI-generated images illustrating the recipe.

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