Provençal Baked Hake with Layered Vegetables

Name: Provençal Baked Hake with Layered Vegetables
Prep time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Française
Ingredients: 8 hake fillets; 4 firm potatoes, peeled and sliced into rounds; 1 red bell pepper, sliced into rounds; 2 ripe tomatoes, sliced into rounds; 1 onion, sliced into rounds; ½ can good-quality tomato sauce (about 200 g); Herbes de Provence or dried oregano, to taste; 2 garlic cloves, thinly sliced; Olive oil; Salt and freshly ground black pepper

By Marie Lefebvre · Updated October 3, 2026

A vibrant and comforting oven-baked dish inspired by the flavors of southern France, featuring tender hake fillets nestled between layers of potatoes, tomatoes, and peppers. Easy to prepare and full of Mediterranean aromas, this one-pan meal is perfect for a wholesome family dinner.

Prep⏱️ 30 min

Servings👥 6 servings

Difficulty📊 Easy

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🛒 Ingredients

6 servings

8 hake fillets
4 firm potatoes, peeled and sliced into rounds
1 red bell pepper, sliced into rounds
2 ripe tomatoes, sliced into rounds
1 onion, sliced into rounds
½ can good-quality tomato sauce (about 200 g)
Herbes de Provence or dried oregano, to taste
2 garlic cloves, thinly sliced
Olive oil
Salt and freshly ground black pepper

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Directions

1
Season the hake fillets with salt, pepper, and a pinch of herbes de Provence. Let them marinate for 10–15 minutes.
2
Preheat the oven to 200 °C (390 °F). Generously brush a baking dish with olive oil.
3
Arrange a layer of potato slices on the bottom of the dish, slightly overlapping.
4
Place the hake fillets on top of the potatoes. Scatter the onion, tomatoes, bell pepper, and garlic over the fish.
5
Pour the tomato sauce over everything, drizzle with olive oil, and sprinkle generously with herbes de Provence.
6
Cover with the remaining potato slices, then seal with aluminum foil. Bake for 35–40 minutes, until the potatoes are tender.
7
Remove the foil during the last 5 minutes to lightly brown the top. Serve hot.

💡 Chef's Tip

Add a handful of pitted black olives and a squeeze of lemon juice before baking for extra depth of flavor. Cod or sea bream work equally well as substitutes for hake.