Another favorite among my family is this.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 7 onions, each cut into 6 wedges
- 3 cloves garlic, peeled
- 2 tablespoons olive oil, divided
- 7 ripe tomatoes, each cut into quarters
- 1 teaspoon salt
- 1 teaspoon dried sweet basil
- 18 ounces hake prime steaks
- 2 tablespoons dry white wine
- ¼ cup soft brown sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil.
- Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture.
- Bake in the oven until fish flakes easily with a fork, about 30 minutes more.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 7 g |
| Protein | 23 g |
| Saturated Fat | 1 g |
| Sodium | 606 mg |
| Sugars | 24 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
It was perfect just the way it was! Will definitely make this again.
Easy to prepare and delicious.
This is a great opportunity to make a tasty and healthy dinner. candidly, I omitted the brown sugar. it was a tremendous hit. next time I will serve with either rice or roasted potatoes.
I agree with those who thought there was too much onion. I kinda think there was too much tomato as well. I made this to serve two, using 2 1/2 onions and 2 tomatoes. My husband was leary at first about cooking all the ingredients together, so I baked the fish on a parchment lined sheet along side the vegies. When I served it, I put a layer of brown rice on the plate, and the fish and vegies on top of that. My husband and I were both in agreement that the recipe is a keeper. Next time I will use a little less onion and tomato, and maybe cut the onion into smaller sections because some of the onion was not sufficiently tender. I’m glad I have found a recipe that doesn’t drown the fish in some canned cream soup!
This was delicious!! The hake was perfectly cooked and the flavors were great. Admittedly, I used red wine instead of white, and added some salt and pepper before topping with the brown sugar. And used a healthy amount of basil. The only thing was that it was just a LOT of onion for the amount of fish. You could either cut the onions/tomatoes in half, or add more fish. We have enough veggies left over for at least 3 or 4 more servings.
This was my first time cooking hake. It came out OK because I hear there is a fine line between cooked and over cooked with this fishand I may have cooked it too long. The recipe is simple and the results are a healthy dinner albeit a little bland.
I used red onion instead of yellow. Other than that I used the recipe as follows. I have made this twice and it taste wonderful on couscous!
So delicious! I just added a little salt and pepper to the Hake when I added it. Will definitely make this again!
Made it just as instructed, only halved everything. Very easy & quite tasty!