Italian · Dinner
Braised Hake with Olives and Capers
Nasello in Umido Ligure
A Ligurian hake fillet braised gently in a light tomato and white wine sauce with Taggiasca olives, capers, garlic, and parsley, the delicate fish absorbing the briny coastal flavours without losing its tender flake.
$$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
16gFat
12gCarbs
4gSugar
2gFiber
785mgSodium
64mgChol
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Instructions
1
Prep
Pat hake fillets dry, season with 1 tsp salt and 0.5 tsp pepper. Finely chop 120g onion and slice 6 garlic cloves. Halve 60g pitted Taggiasca olives. Rinse 2 tbsp capers. Finely chop 4 tbsp parsley and zest 1 lemon.
2
Saute
Heat 1/2 cup olive oil in a wide pan over medium heat 1 minute. Add onion, cook 5 minutes until soft and translucent. Add garlic, cook 60 seconds until pale gold and fragrant.
3
Build
Pour in 1 cup white wine, simmer 2 minutes scraping the pan until reduced by half. Add 300g tomato passata, halved olives, capers, 0.5 tsp salt, and 2 pinches of sugar. Cook 5 minutes stirring occasionally until sauce thickens and tomato rawness fades.
4
Braise
Lay hake fillets skin-side up into the sauce. Cover loosely and simmer over medium heat 9–10 minutes, spooning sauce over the top every 2 minutes, until the fish flakes easily but holds its shape when lightly pressed.
5
Finish
Remove pan from heat. Stir half the parsley and lemon zest through the sauce. Lift fillets onto warm shallow bowls, spoon sauce and olives generously over and around.
6
Plate
Scatter remaining parsley over the fillets, drizzle each with 0.5 tsp extra virgin olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) hake fillet
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 6 garlic cloves
- 120g (4.2 oz) yellow onion
- 300g (10.6 oz) tomato passata
- 240ml (1 cup) dry white wine
- 60g (2.1 oz) pitted Taggiasca olives
- 2 tbsp salted capers
- 120ml (1/2 cup) extra virgin olive oil
- 2 pinches caster sugar
- 4 tbsp flat-leaf parsley
- 1 lemon