BAKED HAKE WITH SUMMER VEGGIES

August 27, 2016

My phone is currently sitting in a bag of rice. I took it on a run, more like slow jog (slog?), with me yesterday and now there’s condensation stuck underneath the screen. -_- Why does this happen to me!? I thought every girl carriers their phone in their sports bra when they go slogging?! Ugh. And for the record, I woke up this morning and no, the ol’ put it in a bag of rice trick did not work.

It’s funny how a good meal could really turn my day around, though. This dish looks like I slaved on it all day but it was actually very easy. Plus, I got a chance to use my pretty Staub wear. I first saw this method of cooking fish on Giada’s show. There was a period of time in my life when I would literally watch Food Network all. day. long. Listen, B was at work and we lived near the shoreline so it was too far for my friends/family to come out on a Tuesday.

I do love it here in West Hartford. It is so nice being closer to my friends and family. Did I mention my sister lives here too? Oh, and my parents sold their house and are moving in town next month. Those days in Branford in complete solitude though were pure bliss. There were several days that I stayed in my robe all day long watching Food Network because no one was around to judge. I mean, I can certainly do that here in West Hartford but it doesn’t feel as guiltless as it did in Branford.

I made this dish for Brian and I for a weeknight dinner. I actually planned on using cod but hake was on sale so I picked this up instead. Hake is similar to cod, both are a mild, flakey, white fish but we found hake to be meatier and slightly sweet. Also, olives, tomatoes + fennel are seriously a match made in heaven. I had leftover green beans from my Farmer’s Market Salad so I threw those in there too. I love a dish as versatile as this – you can essentially clean out your produce drawer and use whatever you got.

Eating fish always makes me feel good. Its super high in protein and omega 3’s which gives it some staying power. If you haven’t jumped on the omega 3 train yet you should certainly do so now. As a nurse, I feel obligated to tell you they are so, so important to include in our diet. Our body doesn’t make them, so you must eat them to reap all their glorious benefits!

Why you should be obsessed with omega 3’s: reduces inflammation in the body(!!!), protects against heart and vascular disease, boosts brain + cognitive function. Of course there are many plant-based sources and other fish such as salmon and sardines that are much richer in omega 3’s but having recipes such as this in your wheelhouse is good practice! It’s easy to replace the hake with your preferred fish or whatever is on sale.

BAKED HAKE WITH SUMMER VEGGIES

1 lb fresh hake or desired fish
2 cups green beans, ends removed
1 pint cherry tomatoes
1 fennel bulb, sliced into 1/4th inch pieces
1 12-ounce jar Kalamata olives, drained + rinsed
1/2 tsp each salt + pepper
2 1/2 Tbsp olive oil
1 Tbsp fresh or dried rosemary
1/2 lemon, sliced in 1/4th inch rounds
1-2 fresh rosemary sprigs

Preheat oven to 425 degrees and line a 13×9 baking dish with parchment paper. Toss vegetables, olives and rosemary in 2 tablespoons olive oil and place in baking dish. Season both sides of hake with salt and pepper to taste and place on top of vegetables. Drizzle remainder of olive oil on top of fish and place lemon slices with fresh rosemary sprigs on top of fish. Wrap parchment paper to make a loose pocket and bake in oven for about 15-20 minutes depending on thickness of fish, until flakey and opaque.

Serves 4

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