Hake Fillets in Tomato and Almond Sauce

Hake Fillets in Tomato and Almond Sauce

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If hake is unavailable, cod fillets may be substituted in this Spanish dish.
Servings: 6
Calories: 281


  • 3 Tbs Olive oil
  • 1 Small onion chopped
  • 2 Garlic cloves crushed
  • 2 oz Ground almonds
  • 1/2 oz Fresh breadcrumbs
  • 4 Tbs Chopped parsley
  • 1 lb Tomatoes blanched, peeled, seeded and chopped
  • 2 lb Hake fillets
  • 2 pints Hot water
  • Juice of 1/2 lemon
  • 1/2 tsp Salt
  • 1 Bouquet garni
  • 2 Tbs Flaked almonds


  • Heat the oil in a large frying-pan. Add the onion and garlic and fry until they are soft. Remove the pan from the heat and stir in the ground almonds, breadcrumbs, 3 tablespoons of parsley and the tomatoes. Return to the heat and cook for 5 minutes, or until the liquid has evaporated and the mixture is thick. Remove from the heat and set aside.
  • Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).
  • Arrange the fish fillets, in one layer, in a large baking pan. Pour over the hot water and lemon juice and add the salt and bouquet garni. Cover with foil and place the tin in the oven. Poach for 8 to 12 minutes, or until the flesh flakes easily. Remove from the oven and transfer the fillets to a warmed serving dish. Keep hot while you prepare the sauce.
  • Strain and reserve 75 ml (3 fl oz) (3/8 cup) of the cooking liquid. Add it to the tomato and almond mixture in the frying-pan and stir well to blend. Set the pan over moderate heat and cook until the mixture is smooth, stirring constantly.
  • Pour the sauce over the fish and sprinkle over the flaked almonds and remaining parsley. Serve at once.
Calories: 281 kcal
Carbohydrates: 12 g
Protein: 30 g
Fat: 14g
Saturated Fat: 1 g
Sodium: 334 mg
Potassium: 848 mg
Fiber: 4 g
Sugar: 4 g
Vitamin A: 1045 IU
Vitamin C: 22 mg
Calcium: 162 mg
Iron: 5 mg
Cuisine Spanish
Ingredients Fish & Seafood, Hake
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