Tomato & Pepper Fish

This recipe uses hake fillets.

Serves 4


40 ml olive oil

500 g hake fillets

salt and pepper, to taste

1 red pepper, thinly sliced

1 green pepper, thinly sliced

15 ml (1 tbs) thyme, chopped

15 ml (1 tbs) parsley, chopped

1 onion, finely sliced

1 clove of garlic, chopped

1 x 400 g canned tomatoes

200 ml vegetable stock

30 g (40 ml) Huletts White Sugar

  1. Preheat the oven to 180 °C.
  2. Drizzle 15 ml (1 tbs) oil in an ovenproof dish. Season the fish on both sides and place in the prepared dish.
  3. Top with the peppers and sprinkle with the chopped thyme and parsley.
  4. Bake for 15 minutes.
  5. While the fish cooks, heat remaining oil in a saucepan on medium heat and saute the onion and garlic until transparent. Add the tomatoes, stock and sugar, cook for 10 minutes.
  6. Pour tomato sauce over fish and bake for a further 10 minutes uncovered in the oven.
  7. Serve with brown rice.