Hake from the oven

Ingredients for 4 servings:

• 500 g red bell pepper(s)
• 250 g tomatoes
• 8 tbsp oil, olive oil
• 150 g onion(s)
• 1 clove(s) garlic
• 5 tbsp sweet cream
• Salt
• pepper
• 1 kg fish fillet(s), Merluza (hake – alternatively cod fillet)
• 3 tbsp wine, white wine
• 1 kg potatoes
• 250 ml fish stock
• 2 slices of white bread
• 1 bunch of parsley

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Merluza al Oven

Preheat oven to 225°C (Gas Mark 4). Place peppers on the oven rack for 30 minutes. Remove and skin while still hot. Remove seeds and stems. Briefly place tomatoes in boiling water, then skin. Heat 5 tablespoons of olive oil, dice onions, allow to become translucent, squeeze the garlic clove and add. Halve and deseed tomatoes, add, and stir to melt. Stir in sweet cream. Season with salt and pepper. Simmer until thickened (approx. 20 minutes). Slice peppers and add. Drizzle fish with white wine. Peel and slice potatoes, grease a shallow ovenproof dish with 1 tablespoon of olive oil, add the potato slices, and pour in fish stock. Place fish fillet on top, spread tomato and paprika sauce over the fish. Cut white bread into small cubes and place on top. Drizzle with 2 tablespoons of olive oil. Wash the parsley, pat dry, chop, and sprinkle half of it over the fish dish. Cover the dish. Bring to a boil on the stovetop, simmer for 10 minutes, then cover and cook in the oven at 225°C for another 25 minutes. Remove the lid and let it brown in the oven for about 5 more minutes. Sprinkle with the remaining chopped parsley. Serve.