Baked hake in peri-peri sauce

Baked hake in peri-peri sauce: A taste sensation. Image: Carla Zinkfontein.

Baked hake in peri-peri sauce – Mouthwatering fish dish

Add some sizzling hotness to your next fish dish. This baked hake in a peri-peri sauce is a must-try.

Baked hake in peri-peri sauce

Baked hake in peri-peri sauce: A taste sensation. Image: Carla Zinkfontein.

Do you like a dash of chilli to your dishes? If yes, you will love this baked hake in peri-peri sauce. It has all the spiciness any hot-food-lover will enjoy.

This baked hake in peri-peri sauce recipe will guide you on how to prepare the most delicious peri-peri sauce. The combination of red wine vinegar with lime, smoked paprika, bird’s eye chillies and a few more ingredients is a winning combo.

Start off this recipe by preparing the mouth-watering peri-peri sauce whereafter you baste the hake in the sauce. Then you have a choice to either cook the hake on the braai over medium coals. Alternatively, you can pan-fry the fish. Whichever way you decide to prepare this baked hake in peri-peri sauce recipe, you will be licking your lips after each bite.

Next time you are preparing fish for the family, surprise them with this recipe. If needed, you can adjust the spiciness level according to your family’s taste. Let us know in the comments if you have tried this recipe.

Baked hake in peri-peri sauce recipe

5 from 1 vote
Recipe by Carla Zinkfontein Course: MainCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 2 red onions, quartered

  • 2 2 red peppers, quartered

  • 3 tablespoons 3 olive oil

  • 8 – 10 8 – 10 bird’s-eye chillies, chopped

  • 2 teaspoons 2 smoked paprika

  • 3 – 4 tablespoons 3 – 4 red wine vinegar

  • 2 2 limes, zested and juiced

  • sea salt and freshly ground black pepper, to taste

  • 2 x 400 g hake fillets


  • To make the peri-peri sauce, preheat the oven to 180°C. Drizzle the onions and peppers with 1 tablespoon olive oil and roast for 30 minutes.
  • Place in a blender with the remaining ingredients and blend until smooth. Transfer the sauce to a saucepan and cook over medium heat for 20 minutes, stirring occasionally. Season to taste.
  • Baste the fish in the sauce, then cook over medium coals for 5 minutes on each side. Alternatively, if you’re cooking on the stove, pan-fry the fish in a smoking-hot ovenproof pan skin-side down in a little olive oil for 3 – 5 minutes, or until crispy.
  • Finish in the same pan in the oven for 2 – 3 minutes until the fish is cooked through.


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