Delicious Hake Steaks Served with Thick Roasted Veggies

A easy recipe combines tender hake steaks with a colorful mix of thick roasted vegetables for a satisfying and healthy meal. Perfect for a weeknight dinner, it’s full of flavor and simple to prepare.

Pro Kitchen Tips

Pat the fish dry before cooking to help it brown nicely.
Use vegetables that are similar in size for even roasting.
Don’t overcrowd the pan to ensure the veggies roast instead of steam.

Ingredients 0/9

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 This Recipe Is So Delicious

This dish brings together tender, flaky fish with hearty, caramelized vegetables. The flavors are rich but well-balanced, making it a satisfying meal any day of the week. It’s both nutritious and comforting, perfect for those who enjoy wholesome home cooking.

Directions

Gently heat your oven to 350°F (175°C). Toss the onion wedges and garlic into a roasting pan and drizzle with a tablespoon of olive oil. Give everything a good stir to make sure the onions are nicely coated. Add the tomatoes to the pan, drizzle the remaining olive oil over them, then season the whole mix with some salt and basil. Pop the pan in the oven and roast for about 45 minutes. After that, nestle the hake steaks into the veggies, pour in the wine, and sprinkle a bit of brown sugar over everything. Return the pan to the oven and cook until the fish is tender and flakes easily with a fork—this should take around 30 minutes.

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By Ryan Parker

Ryan shares simple recipes made for everyday cooking and easy family meals.

Perfect Pairings

Serve with a fresh green salad or steamed greens to add some brightness. A squeeze of lemon over the fish just before eating enhances the flavors beautifully. A crusty bread on the side can help soak up any juices.

Leftover Tips

Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the oven to keep the fish moist and the vegetables crisp. Avoid microwaving if possible, as it can make the fish dry.