The darkness of these stormy winter days makes me want sunny food, food that reminds me of warm Summer days and calm seas.
Hake with Chorizo and Peppers will do the trick, but I may have to wait for calmer seas for there to be any hake at the fishmongers. Cod, pollock or monkfish would work well instead of hake.
I like steaks for this dish as the bones transfer the heat into the centre of the fish helping it to cook.
|A reminder of Summer|
Baked Hake with Chorizo and Peppers
1 cooking chorizo
2 cloves of garlic
2 hake steaks
salt & pepper
Heat the oven to 220˚C, GM 7 and place an ovenproof dish in to warm.
Cut the chorizo in to small cubes, peel and slice the onion and garlic.
Cut the peppers into 2cm squares.
Heat a frying pan over a medium heat and add the chorizo when the oil tuns add the onion and garlic and cook gently until soft.
Add the peppers and season with salt and pepper then cook for a minute or two. Put a couple of spoonfuls of the vegetables into the hot oven proof dish and put the hake steaks on top, spoon the rest of the vegetables over the hake and bake in the hot oven for about 15 minutes until the fish is cooked.