When I find colorful hake at a good price in the fishmonger's I take the opportunity to take a whole fish with me, which can be used in a thousand ways, but other times it is more convenient to use the individual pieces, especially if there are two at home. This recipe for hake with new potatoes and cherry tomatoes is a very complete and simple dish that can also be cooked in two ways.
If the heat doesn't get too hot, I like to use the oven, although this time it was more reasonable to use the kitchen fire. You can reduce the amount of potatoes and add some other seasonal vegetables, such as eggplant, peppers or pumpkin. Cod would make a great dish too.
Ingredients
For 2 persons
Hake fillets
2 Small new potatoes
400 g Tomatoes
100 g Garlic cloves
1 White wine
100 ml Lemon juice
10 ml Thyme
Black pepper
Salt
Extra virgin olive oil
How to make hake with new potatoes and cherry tomatoes
Difficulty: Easy
Total time
35 m
Elaboration
5 m
Cooking
30 m
Wash and dry potatoes and tomatoes thoroughly. Place the tubers in a saucepan, cover with water and bring to a boil, cook over medium heat until tender inside, but still firm. Remove and cool.
When they do not burn, cut the potatoes in pieces in one bite, leaving the skin on if it does not bother us. Finely chop the garlic clove. Heat a little olive oil in the casserole dish or in another frying pan. Add the garlic and stir quickly for one minute so that it does not burn. Add the potatoes, season with salt and pepper and sauté over medium heat so that they take on colour.
Add the tomatoes cut in half, add the thyme and cook for 5 minutes. Finally, add the hake, pepper, wine and lemon juice on top, wait for the alcohol to evaporate and cover. Cook over a low heat until the fish is no longer raw.
It can be done in the oven in practically the same way, first roasting the raw potatoes at 200ºC, then adding the tomatoes for about 10 minutes and finishing with the fish.
Serve freshly made with thyme, lemon to taste and a little extra virgin olive oil on top of the hake.