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Crumbed hake caponata parmigiana

Prep time
15 mins
Cooking Time
45 mins


msc ecolabel landscape
  • 500g box of MSC certified crumbed hake fillets
  • 3-5 ripe tomatoes, roughly chopped
  • 1-2 aubergines, roughly chopped
  • 8-10 black olives, pitted
  • 2 sprigs fresh oregano
  • 2 sprigs fresh rosemary 
  • Olive oil
  • Coarse-ground sea salt and black pepper
  • 250ml of mozzarella cheese, grated
  • Fresh rocket leaves, to serve


  1. Preheat the oven to 220°C. 
  2. In a baking dish, combine the chopped tomato with the aubergine, olives and herbs. Drizzle with olive oil and season with salt and pepper. Roast the caponata for 15-20 minutes.
  3. Line a baking sheet with foil or baking paper. Lightly drizzle each crumbed hake fillet with olive oil and arrange on the baking sheet. 
  4. Top each fillet with a spoonful of the caponata and scatter over some grated mozzarella. Bake the fillets for 20-25 minutes or until golden and the cheese is melted.
  5. Serve the crispy hake caponata parmigiana on a bed of rocket leaves with a side of creamy mashed potato.
Content contributed by Irvin & Johnson Limited
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