Baked hake Lisbon-style (Pescada assada à Lisboeta) from The Food of Portugal by Jean Anderson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green beans with coriander and garlic (Feijão verde com coentro e alho)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cod for hake.

  • PinchOfSalt on February 07, 2015

    Quite tasty, healthy, quick and easy to prepare. Substituted pollack for the hake and a 14.5-ounce can of diced tomatoes for the fresh tomatoes. Baked in a covered skillet for 15 minutes. Certainly the sauce could be made in advance, in which case this would be the ultimate quick dinner - about 30 minutes start to finish (15 minutes for pre-heating the oven and assembling the fish and sauce, 15 minutes to bake). Next time I will up the amount of cloves a bit and perhaps salt a bit more aggressively.

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