Provençal-Style Hake With Black Olive Tapenade And Mash
For this classic French recipe, you'll top hake with tangy homemade tapenade, and bake until tender and fragrant. Drizzle with a rich 'piperade' tomato sauce, and serve with creamy mash to the side.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Sugar, Pepper, Salt, Butter, Olive oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle
Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into bite-sized chunks
Peel and finely dice your red onion[s] and chop your tomato[es] roughly
Peel and chop (or grate) your garlic
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat
Once hot, add the diced onion with a generous pinch of salt and cook for 4 min or until soft
Meanwhile, peel your potatoes and chop them into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry, then boil half a kettle
While the potatoes are cooking, roughly chop your black olives
Once the onion has softened, add the chopped pepper, chopped tomatoes and half of the chopped garlic (you'll use the rest later!) and cook for 3-4 min
Add your tomato paste and a pinch of sugar, salt and pepper with 200ml [300ml] [400ml] boiled water to the pan and cook, covered for 15 min or until reduced to a stew-like consistency – this is your Provençal-style sauce
Grind the chopped black olives, remaining chopped garlic and a pinch of salt in a pestle & mortar to form a smooth paste
Tip: Don't have a pestle & mortar? Pulse in a food processor!
Add a generous drizzle of olive oil and give it a good mix up – this is your black olive tapenade
Add your hake to a tin foil-lined tray (or two!)
Divide and spread the black olive tapenade over the hake fillet[s]
Put the tray[s] in the oven for 12-15 min or until the hake is cooked through – this is your black olive tapenade baked hake
Tip: Your fish is cooked when it turns opaque and flakes easily
Return the drained potatoes to a low heat and add a splash of olive oil and a knob of butter
Season with salt and pepper and mash until smooth
Serve the black olive tapenade baked hake with the mash and Provençal-style sauce to the side
Add a generous grind of black pepper
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (fish).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
The recipe box with more choice than ever
Over 143 million delicious meals have been cooked and enjoyed by Gousto lovers since 2013.
