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Oven-baked hake with cherry tomato sauce accompanied by roasted chickpeas and salad

Name: Oven-baked hake with cherry tomato sauce accompanied by roasted chickpeas and salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 250 g hake; 380 g chickpea; 125 g cherry tomato, halved; 5 g fresh sage, finely chopped; 1 clove garlic, finely chopped; 30 ml olive oil; 50 ml water; 4 g vegetable broth; 1 tablespoon butter; 12 ml balsamic vinegar; 50 g arugula; 1 g salt; 1 g black pepper; 0.75 g oregano; 0.35 g dried basil; 0.35 g dried thyme; 0.13 g dried rosemary; 0.3 g garlic powder

Delicious oven-baked hake accompanied by crispy roasted chickpeas and a fresh arugula salad. The cherry tomato sauce adds a sweet, juicy touch, while the arugula and balsamic vinegar bring a fresh balance. Quick and easy to prepare, ideal for a light and flavorful meal.

Servings: 2
Prep: 15 min
Cook: 15 min

Ingredients

250 g hake
380 g chickpea
125 g cherry tomato, halved
5 g fresh sage, finely chopped
1 clove garlic, finely chopped
30 ml olive oil
50 ml water
4 g vegetable broth
1 tablespoon butter
12 ml balsamic vinegar
50 g arugula
1 g salt
1 g black pepper
0.75 g oregano
0.35 g dried basil
0.35 g dried thyme
0.13 g dried rosemary
0.3 g garlic powder

Instructions

Preheat the oven to 200 °C. Drain and pat the chickpeas dry. Spread them on one half of a baking tray lined with parchment paper and add the Italian spices and a drizzle of oil. Season with salt and pepper and toss.
Cut the cherry tomatoes in half. Remove the leaves from the sage and finely chop. Peel and finely chop the garlic.
When there are 10–12 minutes left for the chickpeas to be ready, season the hake with salt and pepper and place it on the other half of the tray. Bake everything for another 10–12 minutes.
In a skillet over medium heat, heat a drizzle of oil. Add the cherry tomatoes, sage, and garlic and cook for 5–6 minutes, stirring occasionally. Add the water and vegetable broth and bring to a boil. Cook for 3–4 minutes until reduced. Lower the heat, add the butter, and cook for 1 more minute until incorporated.
In a salad bowl, mix the balsamic vinegar with a generous drizzle of oil. Season with salt and pepper and whisk the dressing. Add the arugula and toss until well coated.
Serve the hake on plates and top with the cherry tomato sauce. Add the roasted chickpeas over the hake and the salad on the side.

Nutrition (per serving)

Calories: 726 kcal
Protein: 40 g
Carbohydrates: 56 g
Fat: 38 g
Fiber: 16 g