In a medium hot oven-proof pan, fry the onions with oil for about 4 minutes.
Add crushed garlic and peppers and cook for 2 minutes.
Add Pesto Princess Harissa paste, spices, anchovies, wine and chilli (if using). Stir to combine, let simmer for a minute then add canned tomatoes and creme fraiche.
Neatly nestle the hake portions into the sauce.Bake in the oven for 12-15 minutes.
Garnish with fresh parsley and serve with rice or bread.