Grilled Cape Hake with Caponata and Toasted Marcona Almonds

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We paired our mild, flaky Cape Hake fish with a delicious vegetable Caponata and topped it with crunchy, toasted almonds.

30 min


  1. Brush the Cape Hake fillets lightly with olive oil, season with salt & pepper
  2. Sauté eggplant, onion, celery, bell pepper and tomato until soft
  3. Add olives, capers, vinegar and sugar to the pan and cook on low for 15-20 minutes
  4. Toast almonds in a dry pan until mild browning, set aside
  5. Roughly chop the toasted almonds
  6. Place the seasoned Cape Hake fillets on the grill flesh side down, turn over when fish begins to release from grates, and cook until internal temperature reaches 145°F
  7. Plate Caponata with Cape Hake fillet on top and garnish with chopped almonds
2 comensales 2 comensales
Recipe for 2 people


  • 2 Cape Hake fillets
  • 1 eggplant, medium-sized
  • 1 cup cherry tomatoes
  • 2 tbsp fresh basil
  • 3 tbsp golden raisins
  • 2 tsp red wine vinegar
  • 1/4 cup small-diced celery
  • 2 tbsp chopped green olives
  • 1/4 cup olive oil
  • 1/4 cup medium-diced red bell pepper
  • 1 tbsp capers
  • 2 tbsp Marcona almonds
  • 1/4 cup sweet onion
  • 1 tbsp sugar