Baked hake with a Mediterranean crust
White fish crusted with olives, sun-dried tomatoes, pine nuts and cheddar cheese.
Ingredients
- 4 x 180g pieces of hake fillet, skinned and pin-boned
- 3 tsp chervil
- 4 tomatoes, cut in half then cut into quarters
- 1 red onion, chopped finely
- 50 g black olives
- 25 g sun-dried tomatoes
- 25 g pine nuts
- 75 g unsalted butter, softened
- 3 tsp chopped chervil
- 1 pinch saffron
- 50 g mature cheddar, grated
- 125 g rapeseed oil
- 60 ml white wine vinegar
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Mix together the olives, sun-dried-tomatoes, pine nuts, chervil and saffron in a blender or processor until chopped very finely. Combine with the butter and cheese, and set aside.
- Whisk together the oil, vinegar, chervil and some seasoning for the dressing and dress the tomatoes and onion. Distribute among serving plates.
- Preheat the oven to 180°C/gas mark 4
- Coat each hake fillet with the crust and put onto a greased baking tray. Bake for 6-8 minutes (this will depend on the thickness of each fillet) and serve each piece on top of the salad.
Created by Nathan Outlaw for Davidstow, courtesy www.greatbritishchefs.com.
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