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Sweet and Spicy Hake with Roasted Tomatoes

Sweet and Spicy Hake with Roasted Tomatoes

A spicy rub is what gives this sweet and spicy hake it's flavour. It's topped with roasted tomatoes and served on a bed of soft and fluffy Jasmine Rice.
Course Main Dish
Cuisine Dairy Free, Gluten Free, No Added Sugar, Nut Free
Servings 5 servings


  • 5 pieces Hake deboned and skinned
  • 2 tbsp olive oil
  • 1 tbsp honey
  • 2 tbsp paprika
  • 1 tbsp mixed herbs dried
  • 1/2 tsp Salt
  • 1/4 tsp cayenne pepper
  • 4 C Chopped Tomatoes about 10 medium tomatoes
  • 1/2 onion finely chopped
  • 1 tsp olive oil
  • salt and pepper to taste
  • 2 C Jasmine Rice cooked according to package instructions (optional for serving


  • Preheat the oven to 200°C
  • On a large baking sheet, spread out tomatoes and onions. Drizzle with a teaspoon of olive oil and salt and pepper. Roast for 30 minutes, turning the pan halfway to ensure even cooking. Once cooked, remove.
  • While the tomatoes are roasting, prepare the fish. Combine the olive oil, honey, paprika, herbs, salt and cayenne pepper in a small dish. Mix it into a thick paste. Coat the fish fillets with the spice rub – on both sides.
  • Place the fillets in a baking dish – do not overlap them. Bake in a preheated oven for 10-15 minutes, until the flesh is flaky and opaque white. To save time, you can pop the fish in when the tomatoes have about 10 minutes left to go.
  • While the fish and tomatoes are baking, you can prepare the rice. If you don’t want rice, you can replace with cauliflower rice or a salad.
  • To serve, divide rice between 5 dishes. Add the fish on top of the rice and then top with the roasted tomatoes. Garnish with fresh basil or parsley if desired.