Seared Hake with Smoked Red Pepper Basil Sauce, Creamy Lemon Wheat Berries, and Sautéed Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the red bell pepper strips and 2 sliced garlic cloves on a small tray, toss with 15 ml (1 tbsp) olive oil, a pinch of salt, and black pepper, and roast for 15 minutes until tender with lightly toasted edges.

2. 2

   2. While the pepper roasts, heat a medium saucepan over medium heat. Add 5 ml (1 tsp) olive oil and the shallot. Cook for 2 to 3 minutes until softened. Stir in the minced garlic, cooked wheat berries, half of the lemon zest, 60 ml (1/4 cup) vegetable broth, and the butter. Cook for 3 to 4 minutes, stirring, until creamy. Season with a pinch of salt and black pepper, turn off the heat, and keep covered.

3. 3

   3. Transfer the roasted bell pepper and roasted garlic to a blender. Add the smoked paprika, 120 ml (1/2 cup) vegetable broth, cooking cream, half of the fresh basil, 15 ml (1 tbsp) lemon juice, and a pinch of salt. Blend until smooth. If needed, add 30 ml (2 tbsp) water to adjust the texture.

4. 4

   4. Pour the sauce into a small saucepan and warm it over low heat for 3 to 4 minutes, without letting it boil hard. Taste and adjust with salt and black pepper if needed.

5. 5

   5. Pat the hake fillets dry with paper towels. Season both sides with the remaining salt, the remaining black pepper, and the rest of the lemon zest.

6. 6

   6. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sauté the zucchini for 4 to 5 minutes. Add a pinch of salt and cook 1 minute more until tender but still firm. Remove and set aside.

7. 7

   7. In the same skillet, add the remaining olive oil and cook the hake fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden and just cooked through. If using a thermometer, the center of the fish should reach 63 °C / 145 °F.

8. 8

   8. Add the remaining lemon juice and the rest of the fresh basil, chopped, to the wheat berries. Stir gently to brighten the flavor.

9. 9

   9. To serve, spoon a bed of creamy wheat berries onto each plate, place a hake fillet on top, spoon the smoked red pepper sauce partially over it, and finish with the sautéed zucchini on the side.