Oven-Baked Hake Roll A La Spetsiota With Boiled Vegerables

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


1 pack Pescanova hake fillet roll
1 onion, finely sliced
½ finocchio, sliced
1 garlic clove
1 tomato, sliced
1 tbsp tomato paste
50g white wine
50g pine kernel
1 tbsp parsley
2 bay leaves
3 small zucchinis
2 carrots
1 small broccoli
olive oil
  1. For the a la spetsiota In a pan, we brown the vegetables in olive oil along with the tomato paste until glazed. We pour the wine and cover with the water. We add the sugar and seasoning, boil for 8 minutes and, in the end, we add the roasted pine kernel (we roast it in a hot pan, making sure it doesn’t get burnt). We set the sauce on aside.
  2. For the hake In a baking tray lined with parchment paper, we place the hake, top it with the tomato slices and, after sprinkling them with salt, pepper and sugar, we pour the sauce over. We fill with hot water midway. We cover with foil and cook at 200 °C for 15 minutes. Then we remove the foil and cook for 5 more minutes, until the fish turns golden brown. Once ready, we drizzle with raw olive oil and parsley.
  3. For the boiled vegetables We cut all the vegetables in the shape we like and boil them in salted water. We start with the carrot, boiling it for 5 minutes; then, the zucchini for 2 minutes and finally the broccoli for 3 minutes. We cool off the vegetables in iced water to maintain their colour. We drain them and marinate in olive oil, parsley, salt and pepper.


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