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Roasted hake with tomato and basil sauce

hake in tomato sauce
Image | the Cornish Fishmonger © Copyright | Wing of St Mawes

Recipe by

Cornish Fishmonger

The Cornish Fishmonger is a family run specialist online fishseller, involved in the fishing industry since its creation by Robert Clifford-Wing some thirty years ago.


Wing of St Mawes



Seafood Ingredients
4 x 200g hake portions
Other Ingredients
Olive oil
Salt and pepper
1 onion diced
2 sticks celery
1kg vine tomatoes
2 red peppers
3 cloves garlic
Tomatoe puree


Cut the Hake fillets in to portions, drizzle in olive oil and add a pinch of sea salt and a dust of white pepper. Roast in a hot oven for 7-10 minutes depending on size.
Remove from the oven, top with a little delicious roasted tomato and basil sauce.
Roughly chop the onions, celery, ripe vine tomatoes, red peppers and garlic.
Place all ingredients into a baking tray, add a good teaspoon of tomato puree and roast in the oven for around 20 minutes until tender.
Once cooked, remove the roasted vegetables and liquidise in a blender or food processor
To thin the sauce down in the blender, add some fish stock (or hot water mixed with a fish stock cube).
Strain through a fine sieve and into a sauce pan. Add some torn leaves of fresh basil just before serving.


Demersal Trawl

Cornish vessels landing to Cornish ports

Demersal trawls are large nets that are pulled through the water with the bottom edge of the net touching the seabed. At each edge the net is pulled open by metal ‘trawl doors’. Sometimes referred to as Otter trawling.

Gill Netting

Cornish Waters

MSC certified fishery. Gill nets are lightweight nets made of nylon (monofilament) fishing line that are anchored to the seabed and are used to catch fish by entangling the gills.

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