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Hake on Braised Potatoes with Garlic, Tomato and Olives

Course Main Dish
Cuisine Spanish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2
Author Fiona Maclean



  • 2 Hake Steaks
  • 1 teaspoon Olive Oil
  • 4 cloves Garlic Finely Sliced
  • 250 g Potatoes Peeled and sliced
  • 2 Shallots Finely chopped
  • 200 ml Chicken Stock
  • 150 g Tomatoes Skinned
  • 1 tablespoon Parley Chopped
  • 8 Kalamata Olives

Caramelised Garlic

  • 100 g Garlic Cloves Roughly chopped
  • 2 tablespoons Olive oil


Caramelised Garlic

  1. Put the garlic and olive oil into a small pan and cook over a gentle heat for 15-20 mins, stirring occasionally and mashing it up as it softens
  2. Once it is cooked, slightly caramelised and soft, put to one side and allow to cool
    caramelised garlic


  1. Season the fish steaks with sea salt and put to one side
  2. Heat the remaining olive oil in an ovenproof skillet and soften the shallots and garlic for about 10 minutes
  3. Add the skinned tomatoes and cook for 3 minutes or so till they are softened and can be mashed down with a fork
  4. Add the stock and bring the mix up to a gentle simmer
  5. Add the potatoes and cover. Cook on the hob top for 15-20 minutes till the potatoes are just tender
  6. Grill the fish for 2 minutes on each side. I used my George Forman Grill so cooked for just two minutes in total
  7. Carefully put the fish on top of the potatoes and baste with a little of the sauce. Add the olives
  8. Cover and put in the oven for a further 10 minutes or until the fish is cooked through
  9. Serve garnished with half a teaspoon of the caramelised garlic and half the chopped parsley per person. Remaining garlic can be stored in an airtight container in the fridge for a few days

Recipe Notes

If you are following a low calorie diet like the 5:2 diet, then you should drain the caramelised garlic in some kitchen paper