This is not an exclusively local malagan recipe, rather a public Spanish one or even a universal Mediterranean one. The beautifully rich sauce thickened by the tomatoes and the gelatinous juices from the hake is the highlight of this recipe. It is also very easy to make and almost impossible to do wrong.
Flour the hake steaks from both sides and salt them. Heat olive oil in an ovenproof non-stick frying pan and fry the steaks for one minute each side, remove them and rest them on a plate.
Fry the potatoes slices from both sides until light brown, salt and remove.
Preheat the oven to 220°C.
Saute the chopped onions and garlic for 2 minutes. Add chopped tomatoes and crush them with a wooden spoon against the wall of the pan. Add 50 ml water and let simmer for 10 minutes. Crush again the tomatoes so that you have a thick nice tomato sauce. Salt. Increase the heat if the sauce is too watery. The result should be similar to a pasta sauce.
Garnish the pan at the perimeter with potatoes, place the fried steaks, cover each one with a spoon of the sauce and sprinkle with breadcrumbs. Transfer the pan to the oven to the upper shelf for 10 minutes. Remove from the oven and sprinkle with chopped parsley.