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

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


  • Cusine



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


If using frozen fish, thaw overnight in the refrigerator. When you’re ready to cook, preheat oven to 400F/200C. Pat the fish dry with paper towels. Rub on both sides with olive oil and sprinkle with a generous amount of fish rub. Put the fish into a roasting pan that you’ve sprayed with olive oil or non-stick spray and let it come to room temperature while you chop the salsa ingredients. Chop tomatoes into fourths and coarsely chop Kalamata olives. Finely chop red onion and parsley. Mince the garlic Combine tomatoes, olives, red onion, garlic, capers, Aleppo Pepper, olive oil, salt, and pepper to make the salsa, and spoon over the fish. Bake about 15 minutes, or until the fish is firm and flakes easily with a fork. Serve hot, with a generous amount of the salsa mixture spooned over each piece of fish when you plate it.