Baked hake in a Mediterranean crust

This simple hake recipe from Nathan Outlaw can be thrown together in less than 20 minutes, but makes a delicious supper or healthy lunch dish. The Mediterranean-style crust has plenty of flavour from black olives and sun-dried tomatoes, a slight crunch from pine nuts, and is bound with good quality cheddar.

First published in 2015
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Ingredients

Metric

Imperial

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

Mediterranean crust

Salad and dressing

Method

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
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
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
First published in 2015
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Nathan Outlaw cooks with understated brilliance and passionate respect for primary ingredients.

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