Hake with roast red pepper sauce & charred salad onions

Step by Step

Step 1

Preheat the oven to 200ºC, gas mark 6. Boil the potatoes for 15-20 minutes, until tender. Meanwhile, peel and discard the outer skins from the salad onions, trim the bases and halve larger ones lengthways. Arrange in 1 layer on a baking tray, toss with 1 tbsp oil and season. Roast for 5 minutes.

Step 2

Pat the hake dry using kitchen paper, drizzle with ½ tbsp oil and season. Put the fish on the baking tray and cook for 12-15 minutes more, until the onions are slightly charred and tender and the fish is cooked through, opaque and flakes easily with a fork.

Step 3

Meanwhile, put the almonds in the small bowl of a food processor or high-speed blender. Whizz until the nuts are the size of breadcrumbs. Add the garlic, peppers, tomato paste, paprika, parsley and vinegar, then blend again until it forms a thick paste.

Step 4

Dress the salad leaves with the remaining ½ tbsp oil and some seasoning, then serve with the hake, salad onions, potatoes and pepper sauce. Finish with a little parsley.