Hake Loins Baked with Tomato, Kalamata Olive, and Caper Salsa

Ingredients

• 4 hake loins, about 6 oz. each
• Olive oil, for rubbing fish pieces
• 1 1/2 cups grape or cherry tomatoes, cut into fourths
• 1/2 cup chopped Kalamata olives
• 1/4 cup finely chopped red onion
• 1 T minced garlic
• 2 T capers
• 2 T finely chopped fresh parsley
• 1 tsp. Aleppo pepper
• 1 T olive oil
• Salt and fresh-ground black pepper to taste

Directions

1. If your fish is frozen, move it to the refrigerator to thaw overnight. When it’s time to cook, heat the oven to 400F/200C.
2. Blot the fish well with paper towels. Coat both sides with olive oil, then season it generously with fish rub. Set the fish in a roasting pan coated with olive oil or non-stick spray, and let it sit at room temperature while you get the salsa ready.
3. Cut the tomatoes into fourths, then roughly chop the Kalamata olives. Chop the red onion and parsley finely. Mince the garlic, or use jarred minced garlic if that’s what you have, though fresh garlic will give you the best flavor.
4. Stir together the tomatoes, olives, red onion, garlic, capers, Aleppo Pepper, olive oil, salt, and pepper for the salsa. Spoon the mixture over the fish.
5. Bake for about 15 minutes, until the fish feels firm and separates easily when tested with a fork. Serve hot, adding plenty of the salsa mixture over each piece as you plate it.