Marguerite Patten's Recipe Cards

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Hake with Tomato and Caper Sauce

Published by Anonymous (not verified) on Tue, 23/04/2024 - 4:52am in

Tags 

Casseroles, bad food photography, Marguerite Patten's Recipe Cards, Seafood, vintage recipe cards

Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center

For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers

Garnish:
lemon
parsley

  1. Wipe the fish and put into the buttered casserole.
  2. Peel and grate or chop the onion.
  3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
  4. Add the onion and pour this mixture over and around the pieces of hake.
  5. Season the fish and sauce, top with the remainder of the butter, add the capers.
  6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

TO SERVE: In the casserole with wedges of lemon and parsley.

TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

Use steaks of cod, fresh haddock, or other white fish.

Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

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