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Creamy Hake, Tomato & Basil Bake


8 – 10 hake fillets, skinned
a glug of olive oil
salt and black pepper, to taste
2 medium onions, finely chopped
2 tins of whole peeled tomatoes
a big pinch of salt
15 ml sugar
20 ml tomato paste
½ cup of dry white wine
150 ml fresh basil
100 ml fresh parsley
250 ml cream
a cup of grated parmesan cheese
Lemon to serve

Creamy Hake, Tomato & Basil Bake



  • Preheat the oven to 180°C
  • Put the fish fillets into a baking dish and lightly drizzle with olive oil.
  • Bake in the oven for about 10 – 15 minutes, or until the fish is just cooked through – be very careful to not overcook it!
  • While the fish is baking in the oven, make the sauce.
  • Heat a glug of olive oil in a frying pan, then sauté the onion and garlic.
  • Add the tomatoes, sugar, salt, tomato paste, white wine and fresh parsley.
  • Gently simmer the sauce for about 20 minutes and remove the saucepan from the heat. 
  • Stir through the basil and fresh cream.
  • Add the white wine, and stir to deglaze the pan, then add the tinned tomatoes, sugar, salt and fresh parsley.
  • Pour the sauce into a blender and blitz until smooth.
  • By now your fish should be cooked through. Remove it from the oven, pour the sauce over the hake and top with a generous sprinkling of grated Parmesan.
  • Pop the fish back into the oven and bake until the cheese is gold and crispy on top.
  • Serve with lemon wedges on the side, rice and a fresh seasonal salad.