Hake with tomatoes and basil

Prep: 10 mins
Cook: 20 mins
Hake with tomatoes and basil

Extra-virgin olive oil

1 tbsp finely chopped white onion

½ clove garlic

400g (1 tin) tinned cherry tomatoes

10 basil leaves, torn up roughly with your hands

Sea salt

½ tbsp sugar

400g hake fillet, skin removed and cut into two pieces

Heat 2 tablespoons of oil in a pan (with a lid) over a medium heat. When the oil is warm add the onion and chopped garlic and cook for a minute or so and then remove from the heat and continue to stir so that the onion and garlic do not brown but continue to cook gently infuse the oil with flavour. Add the tomatoes and the basil leaves. Place the pan on medium heat again and bring to boil. Add a pinch of salt and a pinch of sugar.

Add the hake, cover the pan with a lid and reduce the heat to a minimum. Cook for 10 minutes and check that the sauce does not reduce too much. If it does, you can add two tablespoons of water. Take the lid off for the final few minutes of cooking to allow the sauce to thicken slightly. 

Serve the fish with the tomato sauce poured over and finish with a drizzle of olive oil.


Preparation Time
10 minutes

Cooking Time
20 minutes

Main ingredients

Recipe Type


Level of Difficulty

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