Hake with Romesco and Charred Broccoli

• 50gflaked almonds
• 250 gjarred roasted red peppers, drained
• 1garlic clove
• 1 tbspsherry vinegar
• 1 tspsmoked paprika
• 1 tbsptomato puree
• 3 tbspextra virgin olive oil
• fine salt
• 4skin-on hake fillets, about 150 g each
• 2 tbspolive oil
• 400gtenderstem broccoli
• 1lemon, cut into wedges
• black pepper
• 4slices crusty bread, about 50 g each

Method

1. 1Heat the oven to 200C fan. Toast the almonds in a dry frying pan over a medium heat for 2 to 3 minutes, shaking, until golden. Tip into a blender with the peppers, garlic, vinegar, paprika, tomato puree, extra virgin olive oil and half a teaspoon of salt and blend to a thick, slightly coarse sauce. Taste; it should be smoky and sharp.
2. 2Pat the hake dry, rub the skin with 1 tablespoon of the olive oil and season with salt and pepper. Roast skin-side up on a lined tray for 12 to 14 minutes until the flesh is opaque and flakes at the thickest part.
3. 3Split any thick broccoli stems lengthways. Heat the remaining tablespoon of oil in the frying pan over medium-high heat. Cook the broccoli for 5–6 minutes, turning, until charred in places. Add 2 tbsp water, cover and steam for 2–3 minutes until the stems are tender. Remove the lid and let any water evaporate.
4. 4Spread a thick layer of romesco on each plate, sit the hake on top and pile the broccoli alongside. Serve with lemon wedges and bread for the rest of the sauce.

Per serving

kcal

554

protein

39.6g

fibre

7.6g

carbs

38.7g

fat

28.8g