Battered hake with piperrada (roasted green peppers, fried red peppers, onion, garlic and tomato)

Type of dish: Fish
Temperature: Hot
Cuisine type: Basque cuisine
Ingredients for 5 portions

For the hake:

  • Clean the hake and remove the skin from the supremes of 60 gr each. Calculate 3 supremes per portion. Set aside.

For the garnish:

For decoration:

  • Make a tomato emulsion; wash and chop 2 or 3 pear tomatoes, emulsify them with a mixer with a little salt. When they are well liquefied, well beaten, add olive oil 0.4º in a small stream without stopping beating until the desired consistency is achieved and add salt.
  • Cut a lemon for decoration, crowns, baskets, etc.
  • Chop parsley.


  • Season the hake supreme, roll in flour and in beaten egg, fry.
  • Heat the basic roasted pepper stew (piperada) and the concassé tomato.
  • Place a base of concassé tomatoes on top of the tomatoes and put the piperrada on one of the sides.
  • Decorate with a line of tomato emulsion, lemon and chopped parsley sprinkled on top.
Nutritional information (1 portion)
Fiber 5.17 g
Saturates 10.77 g
Monounsaturated fatty acids 57.28 g
Polyunsaturated fatty acids 7.54 g
Cholesterol 199.43 mg
Calcium 228.84 mg
Iron 21.09 mg
Zinc 1.42 mg
Vitamin A 321.07 ug
Vitamin C 172.96 g
Folic acid 95.34 ug
Salt (Sodium) 767.92 mg
Sugars 12.13 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.