The finished recipe. Hake with Romesco and TenderstemIngredients 1 to 6. 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 broccoliIngredients 7 to 8. Half a teaspoon Smoked paprika. A splash Red wine vinegarStep 1. Toast the almonds in a dry pan for three minutes, shaking, until they smell nutty.Step 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.Step 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.Step 4. Steam the tenderstem for four minutes and serve the fish on the sauce with the greens alongside.
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