Mediterranean hake with warm tomato, caper and orange sauce, dill lentils and golden zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the hake fillets dry with paper towels and season them with 1/2 teaspoon salt, black pepper, sweet paprika, and half of the orange zest.

2. 2

   2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the hake for 1 minute per side, just until lightly colored. Transfer the fillets to a plate.

3. 3

   3. In the same skillet, add another 1 tablespoon olive oil and sauté the zucchini with 1/4 teaspoon salt for 4 to 5 minutes, until golden but still firm. Remove and set aside.

4. 4

   4. Reduce the heat to medium. Add the red onion and 1 more tablespoon olive oil. Cook for 3 minutes. Stir in the garlic, ground cumin, dried oregano, and red pepper flakes, and cook for 30 seconds, stirring.

5. 5

   5. Add the cherry tomatoes and capers. Cook for 4 to 5 minutes until the tomatoes begin to soften. Pour in the dry white wine and let it reduce for 2 minutes.

6. 6

   6. Stir in the vegetable broth, orange juice, and cooked lentils. Cook for 5 minutes over medium heat, stirring gently, until the lentils are heated through and the sauce is lightly thickened.

7. 7

   7. Add half of the fresh dill and half of the fresh parsley to the lentils. Taste and adjust with the remaining salt if needed.

8. 8

   8. Nestle the seared hake fillets over the lentil mixture in the skillet. Transfer the skillet to the oven and cook for 8 to 10 minutes at 220 °C / 425 °F, until the fish is tender and flakes easily.

9. 9

   9. Meanwhile, toss the reserved zucchini with the remaining olive oil, the rest of the orange zest, and a pinch of salt.

10. 10

    10. Serve a bed of lentils with the warm tomato sauce on each plate. Place one hake fillet on top and arrange the golden zucchini around it. Finish with the remaining fresh dill and chopped fresh parsley.