Hake a la Benabarre – Knowledge
Hake a la Benabarre is a seaside-inspired dish that blends delicate white fish with peppers, aromatics, and a light breadcrumb crust. This recipe highlights the fresh, slightly sweet flavor of hake, complemented by a bright citrus kick and a touch of wine to lift the sauce. The preparation emphasizes straightforward steps while inviting cooks to adjust seasonings to their taste. In this version, the fish is positioned on a bed of sautéed vegetables, then finished in the oven to achieve a gentle gratin that seals in moisture and flavor.
For most cooks in North America, hake is a versatile option that can be substituted with cod or monkfish if needed. The dish celebrates simple pantry ingredients that together create a harmonious, hydrating finish. The method balances vibrant vegetables with a savory, wine-infused base, producing a comforting meal that works well for family dinners or a relaxed gathering with friends. The goal is to deliver a satisfying plate with a crisp top layer while keeping the fish tender and flaky inside.
In this rendition, the ingredient list is practical and easy to source. Olive oil, garlic, onions, peppers, parsley, lemon, and white wine provide bright notes and aroma, while breadcrumbs and a light sprinkle of salt and white pepper help form a delicate crust. The recipe structure encourages attentive cooking, allowing each component to contribute to a cohesive final texture and flavor profile. The result is a dish that feels both comforting and refined, suitable for weeknight meals or casual entertaining.
- 4 hake fillets, each about 200 g and without spines
- 3 green peppers
- 1 yellow bell pepper
- 1 red bell pepper
- 2 onions
- 4 cloves garlic
- Parsley
- Ketchup
- Lemon
- Soft bread crumbs
- Salt
- Olive oil
- White pepper
- White wine
- Heat olive oil in a pan, then add minced garlic, sliced onions, and peppers cut into thin strips. Sauté until the vegetables start to soften and release their natural sweetness.
- Pour in white wine and let it reduce completely before introducing the tomato element. Allow the mixture to simmer briefly for about five minutes to blend flavors into a cohesive sauce.
- Spread the sauce over a bed of the fried vegetables. Place the salted hake fillets on top, season with white pepper and a squeeze of lemon juice, sprinkle breadcrumbs and chopped parsley, and drizzle a little more oil to help with the crust formation.
- Transfer the pan to the oven and bake until the top edges begin to golden and the fish firms up, forming a light gratin. This usually takes about four minutes at 200ºC once the mixture starts to boil.
- Remove from the oven and allow the dish to rest briefly. Serve hot, with a fresh lemon wedge and a sprinkle of parsley to brighten the plate.
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