- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 280 kcal
Quick summary
“Fresh white fish fillets cooked gently over a rustic Mediterranean sauce of cherry tomatoes, black olives, white wine, and Herbes de Provence. A light, aromatic, and uncomplicated skillet dish.”
What you need to know
- Quick cooking without a lid preserves the delicacy of the fillets without crumbling the meat.
- The cherry tomatoes bursting in hot olive oil create a natural emulsion with the dry white wine.
- Rosemary, thyme, and oregano release aromatic oils into the fat without bittering the vegetable broth.
Ingredients
Main
- g Fresh hake fillets (or other white fish)
- tablespoons Extra virgin olive oil
- g Cherry tomatoes or ripe Italian tomatoes
- g Pitted black olives (Kalamata or Taggiasche)
- cloves Garlic
- unit Small red onion
- ramos Fresh thyme
- ramo Alecrim fresco
- teaspoon Dry oregano
- teaspoon Smoked sweet paprika
- cup Vinho branco seco
- cup Fish stock (or water)
- tablespoons Fresh chopped parsley
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the Fillets: Wash and thoroughly dry the hake fillets. Season them generously with sea salt and freshly ground black pepper on both sides. Reserve while preparing the aromatic sauce.
- Sauté the Base: Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium heat. Add the finely chopped red onion and sauté until translucent, for about 3-4 minutes.
- Add Aromatics: Add the minced garlic, thyme and rosemary sprigs, and dried oregano to the skillet. Sauté for another 1 minute, until the aromas are released, being careful not to burn the garlic.
- Prepare the Provençal Sauce: Add the halved cherry tomatoes (or chopped, if using Italian ones) and the sweet paprika. Cook for 5-7 minutes, crushing some tomatoes lightly to release the juices.
- Deglaze and Cook: Pour in the white wine and let it evaporate for 2 minutes. Add the fish stock and black olives. Reduce the heat and cook for 5 more minutes, allowing the flavors to incorporate. Adjust the salt and pepper.
- Position the Fish: Carefully place the hake fillets over the sauce in the skillet. Drizzle the fish with the rest of the olive oil. Transfer the skillet to a preheated oven at 200°C (400°F).
- Bake and Finish: Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork. The exact time may vary according to the thickness of the fillet. Remove from the oven, discard the herb sprigs, and finish with chopped fresh parsley before serving.
Chef's tips
- Dry the hake fillets with paper towels and season with sea salt 5 minutes before the pan.
- Press the tomatoes lightly with the back of a wooden spoon to release the juices during deglazing.
- Lay the fillets over the simmering sauce and cook for only 6 to 8 minutes without turning the pieces.
Variations
- Add 1 tablespoon of drained capers along with the olives to accentuate the saline acidity.
- Add thin slices of zucchini sautéed in the olive oil base to enrich the dish with vegetables.
- Sprinkle fine lemon zest over the finished fish before taking it to the table.
Substitutions
- The hake fillets can be replaced by fresh merluza, tilapia, sea bass, or cusk.
- Kalamata black olives can be swapped for taggiasca olives or Chilean black olives.
- The dry white wine can be replaced by fish broth with 1 teaspoon of fresh lemon juice.
How to store
Store in a closed container in the refrigerator for up to 2 days. Reheat gently over low heat in a covered pan for 5 minutes with a tablespoon of hot water so the fillets do not dry out.
Can it be frozen?
Freezing this finished dish is not recommended. White fish cooked in sauce loses cellular moisture and becomes fibrous and brittle after thawing, while tomatoes release excess water.
What to serve with
Serve with fluffy almond rice, steamed potatoes with olive oil, or toasted baguette bread.
Frequently asked questions
How to prevent hake fillets from breaking during cooking?
Do not stir or try to turn the fillets inside the sauce. Carefully arrange them over the simmering tomatoes, cover the skillet, and let the steam cook the top of the fish until opaque.
What is the best way to know if the hake is at the correct point?
The white fish meat changes from translucent to opaque milky white and splits into soft flakes at the light touch of a knife tip. Avoid exceeding 8 minutes to prevent the fibers from drying out.
Can I prepare the recipe with chopped conventional tomatoes?
Yes, use very ripe Italian tomatoes without seeds cut into medium cubes. Cherry tomatoes are preferred for retaining more concentrated sweetness and bringing a rustic visual appeal to the dish.
Why use dry white wine in the cooking of white fish?
Dry white wine contains tartaric acidity that brightens the flavor of vegetables, evaporates strong fish odors, and helps create a velvety broth emulsified with extra virgin olive oil.
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