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Photograph of Smoked Paprika Baked Hake with Chorizo, Lemon, Tomatoes and Garlic

Smoked Paprika Baked Hake with Chorizo, Lemon, Tomatoes and Garlic

Flaky, white fish, browned, flavour rich chorizo, sweet, soft tomatoes, mellow cooked garlic, smokey paprika and the tang of lemon - a mass of complementary flavours which blend perfectly to create this flavour bomb! Serves 3 - 4

Course Dinner, Lunch, Supper
Keyword chorizo, Garlic, hake, lemon, semi-dried tomatoes, smoked paprika
Prep Time 5 minutes
Cook Time 15 minutes

Ingredients

  • 190g chorizo, skinned and sliced
  • 3 – 4 hake fillets or other white fish such as cod, haddock, pollock
  • salt and freshly ground black pepper
  • ½ teaspoon smoked paprika
  • Grated zest of 1 lemon
  • 4 teaspoons olive oil
  • 10-12 cherry tomatoes
  • 10 cloves of garlic, peeled

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6

  3. Remove the skin from the chorizo and slice.

  4. Lightly grease your baking dish with some olive oil.

  5. Put in the fish, skin side down. Season with salt and pepper, sprinkle over the paprika and grate over half of the lemon zest.

  6. Add the tomatoes and garlic to the dish and drizzle over the olive oil.

  7. Tip the chorizo over the fish and bake for 10-15 minutes or until the fish is cooked and the chorizo browned.

  8. Grate over the zest from the other half of the lemon and sprinkle over some chopped parsley.

  9. Serve: serve directly from the dish with a green salad and/or some green vegetables and some boiled or roast new potatoes.

Recipe Notes

Equipment:

  • baking dish
  • chopping board and knife
  • kitchen scales and measuring spoons
  • grater