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Hake a la Mediterránea, or hake in Catalan


  • 4 MyFood hake fillets (approximately 150 each)
  • 2 tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 1 red pepper
  • 1 green pepper
  • 10 black olives
  • 5 potatoes
  • 1 fresh chilli (optional if you like spicy food)
  • 1/4 cup olive oil
  • 1/4 cup of white wine
  • 1 teaspoon of dried oregano
  • salt and pepper to taste
  • fresh dill or parsley for decoration



Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped onion and garlic. Cook until the onion softens, about 3-4 minutes. Add diced red and green peppers and fresh chilies, if using. Fry for another 5 minutes until the peppers soften. Boil the potatoes cut into quarters. Cut the tomatoes into pieces and add them to the pan. Add olives. Fry for 2-3 minutes. Pour in the white wine and cook for another 2-3 minutes to evaporate the alcohol. Move the vegetables to the side of the pan to make room for the hake. Over low heat, add the rest of the olive oil to the pan and place the hake fillets in it. Sprinkle the hake with dried oregano and salt and pepper to taste.

Fry the hake fillets for about 3-4 minutes on each side until soft and well browned. When the hake is ready, mix the vegetables into the sauce again. Add potatoes to the pan. Serve the hake fillets with vegetables on top, sprinkled with fresh dill or parsley.

Enjoy your meal!