Name: Smoked Paprika Baked Hake with Chorizo, Lemon, Tomatoes and Garlic
Prep time: 5 min
Cook time: 15 min
Ingredients: 190g chorizo, skinned and sliced; 3 – 4 hake fillets or other white fish such as cod, haddock, pollock; salt and freshly ground black pepper; ½ teaspoon smoked paprika; Grated zest of 1 lemon; 4 teaspoons olive oil; 10-12 cherry tomatoes; 10 cloves of garlic, peeled

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We all need recipes which require minimum effort but maximum flavour. This incredible dish has lashings of personality and layers of flavour, yet it takes literally 5 minutes to put together and needs only 15 minutes in the oven. Serve with a green salad or some green vegetables and some steamed/boiled new potatoes and you can have an incredible meal on the table in less than 30 minutes – preparation and cooking time!

Flaky, white fish, browned, flavour rich chorizo, sweet, soft tomatoes, mellow cooked garlic, smokey paprika and the tang of lemon – a mass of complementary flavours which blend perfectly to create this flavour bomb!

This recipe is slightly adjusted from a Lorraine Pascal recipe from her Home Cooking Made Easy book and I’ve been making it for years. I like it with hake but I also make it with haddock and cod. Emma is a pescatarian, so when she is home, I make a second dish, exactly the same but without the chorizo. It is still packed with lots of wonderful flavours and she loves it!

How to make Smoked Paprika Baked Hake with Chorizo, Lemon, Tomatoes and Garlic

Collect all your ingredients together:

190g chorizo, skinned and sliced
3 – 4 hake fillets or other white fish such as cod, haddock, pollock
salt and freshly ground black pepper
½ teaspoon smoked paprika
Grated zest of 1 lemon
4 teaspoons olive oil
10-12 cherry tomatoes
10 cloves of garlic, peeled

How to quickly put all this together:

Remove the skin from the chorizo and slice.
Lightly grease your baking dish with some olive oil.
Put in the fish, skin side down. Season with salt and pepper, sprinkle over the paprika and grate over half of the lemon zest.
Add the tomatoes and garlic to the dish and drizzle over the olive oil.
Tip the chorizo over the fish and bake for 10-15 minutes or until the fish is cooked and the chorizo browned.
Grate over the zest from the other half of the lemon and sprinkle over some chopped parsley.

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Smoked Paprika Baked Hake with Chorizo, Lemon, Tomatoes and Garlic

Course Dinner, Lunch, Supper

Keyword chorizo, Garlic, hake, lemon, semi-dried tomatoes, smoked paprika

Prep Time 5 minutes

Cook Time 15 minutes

Ingredients

190g chorizo, skinned and sliced
3 – 4 hake fillets or other white fish such as cod, haddock, pollock
salt and freshly ground black pepper
½ teaspoon smoked paprika
Grated zest of 1 lemon
4 teaspoons olive oil
10-12 cherry tomatoes
10 cloves of garlic, peeled

Instructions

Collect together your equipment (see Recipe Notes below) and ingredients.
Preheat oven to Fan Oven 180°C/200°C/400°F/Gas 6
Remove the skin from the chorizo and slice.
Lightly grease your baking dish with some olive oil.
Put in the fish, skin side down. Season with salt and pepper, sprinkle over the paprika and grate over half of the lemon zest.
Add the tomatoes and garlic to the dish and drizzle over the olive oil.
Tip the chorizo over the fish and bake for 10-15 minutes or until the fish is cooked and the chorizo browned.
Grate over the zest from the other half of the lemon and sprinkle over some chopped parsley.
Serve: serve directly from the dish with a green salad and/or some green vegetables and some boiled or roast new potatoes.