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Hake Baked With Chorizo And Red Wine

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1 small onion, thinly sliced
4 slices of chorizo (of the salami-type variety and the spicier the better)
1 garlic clove, thinly sliced
4 skin on fillets of hake or cod, each about 200g
200ml red wine
Extra-virgin olive oil


Serves: 4


Preheat the oven to 200°C/gas 6. Cut 4 sheets of kitchen foil each about 30x60cm, then fold each over to make 4 double-layered 30cm squares and lay them out on a work surface. Put some of the onion in the middle of each piece of foil, followed by a slice of chorizo. Scatter a quarter of the garlic on top of the chorizo slices and finally place a piece of fish on top. Crimp up the edges of the foil a little and pour some wine into each parcel, then scatter with a seasoning of salt and pepper and a splash of olive oil. Fold over the foil to seal each into a loose parcel, seal the edges well by crimping them securely. Place the parcels on a baking tray, transfer to the oven and bake for 15 minutes. To serve, carefully open the parcels and lift the contents on to 4 plates and then pour over the baking juices. You can also just serve the unopened parcels on plates and let people open them themselves so they get the full benefit of the delicious aroma as it rises. Serve with a spinach salad.

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