Nasello alla Palermitana

Ingredients

• 4 hake fillets (about 150g/5.3oz each) 4 hake fillets (about 150g/5.3oz each)
• Juice of 1 lemon Juice of 1 lemon
• 3 tablespoons olive oil 3 tablespoons olive oil
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste Salt and pepper, to taste
• 200g (7oz) cherry tomatoes, halved 200g (7oz) cherry tomatoes, halved
• 2 tablespoons capers 2 tablespoons capers
• 10 black olives, pitted and halved 10 black olives, pitted and halved

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 7g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a shallow dish, combine the lemon juice, olive oil, minced garlic, dried oregano, fresh parsley, salt, and pepper.
3. 3.
   Place the hake fillets in the marinade, ensuring they are well coated. Let them marinate for 15 minutes.
4. 4.
   Transfer the marinated hake fillets to a baking dish and arrange the cherry tomatoes, capers, and olives around them.
5. 5.
   Bake in the preheated oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Serve the Nasello alla Palermitana hot, garnished with the roasted cherry tomatoes, capers, and olives.

Treat your ingredients with care...

• Hake fillets — Ensure that the hake fillets are fresh and of high quality. If hake is not available, you can substitute it with other white fish such as cod or haddock.
• Cherry tomatoes — Opt for ripe and flavorful cherry tomatoes to enhance the overall taste of the dish.
• Capers — Rinse the capers before using them to remove excess saltiness.

Tips & Tricks

• For an extra burst of flavor, add a pinch of red pepper flakes to the marinade.
• Serve the Nasello alla Palermitana with a side of crusty bread to soak up the delicious juices.
• If you prefer a more intense garlic flavor, you can increase the amount of minced garlic in the marinade.
• Experiment with different types of olives to find your favorite combination of flavors.
• Leftovers can be enjoyed cold the next day as a refreshing seafood salad.

Serving advice

Serve the Nasello alla Palermitana as a main course accompanied by a fresh green salad or roasted vegetables. Drizzle some extra virgin olive oil over the fish before serving to enhance the flavors.

Presentation advice

Arrange the hake fillets on a platter and garnish with the roasted cherry tomatoes, capers, and olives. Sprinkle some fresh parsley on top for a pop of color. Serve the dish family-style, allowing everyone to help themselves to the flavorful fish and vibrant toppings.