My mother-in-law, Maria Papa, loves all seafood and this hake fish recipe is one of her favorite preparations. She makes it so often that she changes the side dish for a little variety. This version calls for peas, but you can always switch up the vegetable according to the season.
Pancetta-Wrapped Hake Fish With Peas and Onions
Photo: Riccardo Lettieri, Styling: Beatrice Prada
Skill Level: Easy
Time 35 minutes
Ingredients for 6
1 ⅓ lb. or 6 peeled hake fillets (600 g.)
⅓ lb. shelled peas 150 g
12 slices of rolled pancetta or bacon strips
3 white onions
dry white wine
extra virgin olive oil
salt and pepper
Clean the onions, without removing the bottom, then cut them into wedges.
Brown them in a saucepan in a veil of hot oil, until gilded. Deglaze with about ⅔ cup wine then add salt and pepper, lower the heat and cook until the wine reduces by around one-third. Add the peas, cook for around 5 minutes, around switch off.
Wrap each hake fish fillet in 2 slices of pancetta and brown in a non-stick pan with a drizzle of oil for a couple of minutes.
Transfer the fish to a baking tray and bake at 350° C for 3-4 minutes.
Serve with the peas and onions.
