spanish

Baked Hake with Lemon, Capers, and Roasted Cherry Tomatoes

Name: Baked Hake with Lemon, Capers, and Roasted Cherry Tomatoes
Yield: 1 serving
Cuisine: spanish
Ingredients: 279 g hake fillet; 267 g cherry tomatoes; 34 g olive oil; 22 g capers (drained); 18 g lemon juice; 2 g lemon zest; 12 g fresh parsley (chopped); 1 g smoked paprika; 1 g salt; 0.61 g black pepper

This roasted dish pairs hake fillet with cherry tomatoes, capers and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly High protein Pescatarian Low carb Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

62 g Protein

15 g Carbohydrates

40 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

279g hake fillet 279 kcal
267g cherry tomatoes 48 kcal
34g olive oil 301 kcal
22g capers (drained) 5 kcal
18g lemon juice 5 kcal
1.21 tsp (2g) lemon zest 1 kcal
12g fresh parsley (chopped) 4 kcal
0.61 tsp (1g) smoked paprika 3 kcal
0.61 tsp (1g) salt 0 kcal
0.3 tsp (1g) black pepper 2 kcal

Cooking instructions

cherry tomatoesolive oilsaltblack pepper
Heat oven to 425 F (220 C). Toss cherry tomatoes with half the olive oil, a pinch of salt, and black pepper; roast 12 minutes until blistered.
hake filletsmoked paprikasaltblack pepper
Pat hake dry and season with salt, black pepper, and smoked paprika.
hake filletcherry tomatoesolive oil
Push tomatoes to one side of the pan. Add hake and drizzle with remaining olive oil; bake 10-12 minutes until the fish flakes easily.
cherry tomatoescapers (drained)lemon juicelemon zest
Stir capers, lemon zest, and lemon juice together in a small bowl. Spoon over the hot fish and tomatoes.
fresh parsley (chopped)
Sprinkle with chopped parsley and serve immediately.