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Baked hake in a Mediterranean crust

Baked hake in a Mediterranean crust

PT20M

1
First, make the crust by blending the black olives, sun-dried tomatoes, pine nuts, chervil and saffron to a rough paste. Transfer to a bowl and mix in the cheese and butter until combined
  • 50g of black olives
  • 25g of sun-dried tomatoes
  • 25g of pine nuts
  • 3 tsp chervil, chopped
  • 1 pinch of saffron
  • 75g of unsalted butter
  • 50g of cheddar, grated
2
For the salad, mix together the rapeseed oil, white wine vinegar and chervil to make a dressing. Season with salt and pepper to taste
  • 125g of rapeseed oil
  • 60ml of white wine vinegar
  • 3 tsp chervil, chopped
3
Add the tomatoes and red onion and mix to coat in the dressing and set aside until ready to serve
  • 4 large vine tomatoes, cut in half and then into quarters
  • 1 red onion, finely chopped
4
Preheat the oven to 180°C/gas mark 4 and grease a baking tray
5
Top the hake fillets with some of the crust, spreading it out to cover each piece of fish. Place these on the baking tray and bake for 6-8 minutes (they may need a little longer if thick fillets)
  • 4 hake fillets, approx 180g each, skinned and pin-boned
6
Divide the salad between serving plates and top with the baked hake to serve

Ingredients

Metric

Imperial

  • 4 hake fillets, approx 180g each, skinned and pin-boned
  • Mediterranean crust

  • Salad and dressing

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