All Recipes Best Recipe Seafood Fish

Ingredients

4 (5 ounce) fillets hake 1 (12 ounce) package gluten-free pasta 1 teaspoon olive oil 1 small red onion, chopped 2 teaspoons tomato paste 1 teaspoon minced garlic ½ cup red wine 1 (14.5 ounce) can whole peeled tomatoes 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon dried dill weed 1 tablespoon lemon juice, or to taste salt and ground black pepper to taste

Nutrition Info

450.4 calories carbohydrate: 75.7 g cholesterol: 35.7 mg fat: 3.8 g fiber: 3.3 g protein: 25.3 g saturatedFat: 0.2 g servingSize: - sodium: 209.5 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add hake, cover, and steam until easily flaked with a fork, about 25 minutes.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 10 minutes. Drain.
Heat olive oil in a large skillet over medium heat. Add red onion, tomato paste, and garlic, cook and stir until dark and thick, 2 to 3 minutes. Pour in red wine, cook for 1 minute. Stir in canned tomatoes, oregano, basil, and dill weed. Simmer sauce until thickened, about 5 minutes.
Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.

4 servings

Delicious hake chunks in a red wine Neapolitan sauce served on a bed of gluten-free pasta. Garnish with Parmesan cheese and chopped parsley.