An Easy Mediterranean Fish Dish with Tomatoes, Olives and Capers

This hake puttanesca is inspired by classic Italian flavours: tomatoes, olives, capers, anchovies, garlic, and olive oil. A simple yet bold Mediterranean fish dish, perfect for a weeknight dinner.

Using ready-packed frozen hake fillets makes this recipe quick, clean, and stress-free — no fish cleaning required.
While many cooks recommend cooking hake straight from frozen, we prefer thawing the fillets first to avoid excess water in the pan and achieve a richer, more concentrated sauce.

 

Serves 2-3, Preparation time 10 mins, Cooking approx 25-30 mins

  • 500 g frozen hake fillets, thawed and patted dry

  • 250 g whole peeled tomatoes or tomato passata

  • 70 g pitted black olives

  • 2 teaspoons capers in vinegar, drained

  • 1 small chilli pepper (optional)

  • 3 anchovy fillets in olive oil

  • 2 garlic cloves

  • 3 tablespoons extra virgin olive oil (EVOO)

  • Salt, to taste

  • Fresh parsley, finely chopped, to taste

Method

  1. Peel the garlic. Slice some of the olives. Drain the capers well.

  2. Heat the olive oil in a wide pan over low–medium heat.
    Add the garlic and gently sauté until lightly golden.
    Add the anchovy fillets and let them melt into the oil.

  3. Add the chilli (if using), olives, and capers. Stir briefly, then add the whole peeled tomatoes or passata.
    Cook gently over low heat for 15–20 minutes, stirring occasionally, until the sauce thickens and becomes fragrant.

  4. Add the thawed and dried hake fillets to the pan. Sprinkle with chopped parsley and add salt only if needed.
    Cover with a lid and cook for about 10 minutes over low heat, gently turning the fillets once or twice and spooning the sauce over them.

  5. Serve your hake puttanesca hot with a drizzle of extra virgin olive oil.

 

 

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