Oven Baked Hake with Chorizo & Chickpeas

Oven Baked Hake with Chorizo & Chickpeas

Oven Baked Fillet of Hake with Chorizo and Chick Peas 580x270

Prep time: 5 minutes
Cooking time: 16-20 minutes
Serves: 2


  • 4 x 170g hake fillets, skin on
  • 1tbsp sunflower oil
  • 150g chorizo sausage, diced
  • 1 red onion, diced
  • 400g can chickpeas in water, drained and rinsed
  • 1tbsp tomato purée
  • 1 reduced-salt vegetable stock cube
  • 2 large tomatoes, finely diced
  • Bunch of parsley, chopped

Nutritional Information

Per serving

  • 427kcal
  • 20.6g fat
  • 5.6g saturates
  • 16.2g carbs
  • 5.1g sugar
  • 5.5g fibre
  • 45.2g protein
  • 2.1g salt


  1. Preheat the oven to 180°C/fan 160C/gas mark 4.
  2. Heat half the sunflower oil in a saucepan. Add the chorizo and onion and sweat gently for 2-3 minutes. Add the chickpeas and cook for 2 minutes. Add the tomato purée and cook for a further 2 minutes.
  3. Dissolve the stock cube in 200ml boiling water and add to the pan. Bring to the boil, then simmer for 5 minutes. Mix through the tomatoes and parsley, then pop a lid on the pan and put the stew to one side.
  4. Heat the remaining oil in a non-stick frying pan. Place the hake in the pan, skin side down, and cook on a moderate heat for 2 minutes. Once well seared, flip over and cook for a further 1 minute, then place into the oven for 5 minutes, or until the fish is cooked.
  5. Serve the hake on a bed of the chickpea and chorizo stew.

 **Recipe from www.fishisthedish.co.uk**