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Hake Loins Baked with Tomato, Kalamata Olive, and Caper Salsa

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • Ingredients:
  • 4 hake loins, about 6 oz. each
  • (If you can't find Hake try other white fish like Cod, Flounder, Haddock, Pollock, or Halibut.)
  • olive oil, for rubbing fish pieces
  • fish rub, for seasoning fish (I love Szeged Fish Rub.)
  • 1 1/2 cups grape or cherry tomatoes, cut into fourths
  • 1/2 cup chopped Kalamata olives
  • 1/4 cup finely chopped red onion
  • 1 T minced garlic
  • 2 T capers
  • 2 T finely chopped fresh parsley
  • 1 tsp. Aleppo pepper (or use a smaller amount of Cayenne)
  • 1 T olive oil
  • salt and fresh-ground black pepper to taste

Details

Preparation

Step 1

If using frozen fish, thaw overnight in the refrigerator. When you're ready to cook, preheat oven to 400F/200C. Pat the fish dry with paper towels. Rub on both sides with olive oil and sprinkle with a generous amount of fish rub. Put the fish into a roasting pan that you've sprayed with olive oil or non-stick spray and let it come to room temperature while you chop the salsa ingredients.

Chop tomatoes into fourths and coarsely chop Kalamata olives. Finely chop red onion and parsley. Mince the garlic (or you can use minced garlic from a jar, although freshly minced garlic will be more flavorful.) Combine tomatoes, olives, red onion, garlic, capers, Aleppo Pepper, olive oil, salt, and pepper to make the salsa, and spoon over the fish.

Bake about 15 minutes, or until the fish is firm and flakes easily with a fork. Serve hot, with a generous amount of the salsa mixture spooned over each piece of fish when you plate it.

This is good served with rice to soak up the flavorful juice.

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