- Heat olive oil in a wide frying pan over medium heat. Add the garlic and chilli, cooking gently for 1–2 minutes until fragrant (don’t let the garlic brown)
- Stir in the tomato paste (if using), then pour in the white wine and let it reduce for a minute. Add the chopped tomatoes, olives, and capers. Season lightly (capers are salty)
- Let the sauce bubble gently for 10–15 minutes until slightly thickened and rich.
- Nestle the hake fillets into the sauce. Spoon a little sauce over them, cover, and cook on low heat for 6–8 minutes, or until the fish is just cooked through and flakes easily
- Sprinkle over fresh basil or parsley and a little lemon zest if using. Drizzle with extra olive oil
For the best flavour, let the tomato sauce simmer until rich and slightly reduced before adding the hake. The fish will gently absorb the Mediterranean flavours as it cooks
