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
Why You'll Love Making This
This dish brings together tender, flaky fish with deeply flavored roasted vegetables. The combination creates a balanced meal that is both satisfying and healthy. It’s perfect for anyone who enjoys bold, savory flavors without spending hours in the kitchen.
Helpful Cooking Tips
- Pat the hake steaks dry before cooking to ensure a nice sear.
- Roast the vegetables at a high temperature to develop caramelized edges and richer flavors.
- Use fresh herbs like thyme or rosemary to enhance the aroma and taste of both the fish and vegetables.
- Roast the vegetables at a high temperature to develop caramelized edges and richer flavors.
- Use fresh herbs like thyme or rosemary to enhance the aroma and taste of both the fish and vegetables.
Step 1
Lightly heat your oven to 350°F (175°C). Toss the onion wedges and garlic in a roasting pan, then drizzle a tablespoon of olive oil over them. Give everything a good stir to make sure the onions get coated evenly. Next, add the tomatoes to the pan and drizzle the remaining tablespoon of olive oil over them. Sprinkle some salt and basil on top to season the veggies.
Step 2
Pop the pan in the oven and roast for about 45 minutes. After that, add the hake steaks right on top of the veggies along with the wine. Sprinkle a bit of brown sugar over the whole mixture to add a touch of sweetness.
Step 3
Return the pan to the oven and bake for another 30 minutes or so, until the fish is cooked through and flakes easily when you poke it with a fork.
Perfect Side Pairings
Serve with a simple green salad dressed in lemon vinaigrette for a refreshing contrast. A side of crusty bread can help soak up any delicious juices. For a heartier meal, add a scoop of fluffy couscous or quinoa on the side.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the fish moist and the vegetables flavorful. Avoid freezing, as the texture of the fish may change.
