Hake with Tomato Basil
Hake with Tomato Basil Sauce
(serves 4)

2 lbs. Hake fillets, cut into 4 portions
2 tablespoons chopped garlic
4 large tomatoes, seeded, chopped
2 oz. white wine
flour
Olive oil
4 chopped scallions
2 tablespoons basil
salt & pepper to taste

1. Sauce: Preheat pan over low heat. Add 1 tablespoon olive oil and garlic. Sauté garlic 2-3 minutes. Add scallions, tomatoes, basil and wine. Simmer for 8-10 minutes. Season to taste. Keep warm.

2. Hake: Lightly coat fillets with flour. Heat pan over high heat. Add olive oil. Sauté hake in olive oil until both sides are brown (approximately 4 minutes per side). Remove from pan and serve with sauce.

Hake is a local fish harvested by New England fishermen in the Gulf of Maine. Known as a “Cod Cousin,”  Hake is very similar to Cod in flavor and texture. Chefs often pick Hake in blind taste tests because of its sweet flavor and flaky, moist texture. One can substitute Hake in any Cod or Haddock recipe.

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