Hake in Neapolitan Sauce with Gluten-Free Pasta recipe

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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: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. Cut hake into 1-inch chunks and stir into the sauce. Season sauce with lemon juice, salt, and pepper. Serve over pasta.

Recipe Yield

4 servings

Recipe Note

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

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