Spanish Recipe: Merluza al Horno – ROASTED HAKE WITH TOMATOES AND POTATOES

Feeding the Family

Recipes

Published on Sunday, 21 June 2020 11:06

Last Updated on 22 June 2020

MirkaMoore

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Dreaming of travelling to Spain? This year it might not be an option for many, so why don’t you try this popular Spanish recipe? You will not be disappointed. The fish and potatoes covered with a delicious sauce thickened with tomatoes and rich juices from the hake are the highlights of this meal and will help you escape to the Mediterranean in no time. It is very easy to make and almost impossible to do wrong.

ROASTED HAKE WITH TOMATOES AND POTATOES

(Merluza al Horno Spanish Recipe)

INGREDIENTS

600 g Hake Steaks

300 g potatoes

1/2 onion

2 cloves garlic

600 g tomatoes

100 g plain flour

1 small bunch of parsley

2 tablespoon breadcrumbs

100 ml extra virgin olive oil

 

Method

Flour the hake steaks from both sides and add some salt. Heat the olive oil in an ovenproof non-stick frying pan and fry the steaks for one minute each side, remove them and rest them on a plate.

Fry the potatoes slices from both sides until light brown, add salt and remove.

Preheat the oven to 220°C.

Saute the chopped onions and garlic for 2 minutes. Add chopped tomatoes and crush them with a wooden spoon against the wall of the pan. Add 50 ml water and let simmer for 10 minutes. Crush the tomatoes again so that you create a thick tomato sauce. Add some salt if needed. Increase the heat if the sauce is too watery. The result should be similar to a pasta sauce.

Garnish the pan at the perimeter with potatoes, place the fried steaks, cover each one with a spoon of the sauce and sprinkle with breadcrumbs. Transfer the pan to the oven to the upper shelf for 10 minutes. Remove from the oven and sprinkle with chopped parsley.

 

BUEN PROVECHO!

For more yummy Spanish recipes head over to Jamon.co.uk blog.