Name: Baked hake in a Mediterranean crust
Total time: 20 min
Ingredients: 4 hake fillets, approx 180g each, skinned and pin-boned; 50g of black olives; 25g of sun-dried tomatoes; 25g of pine nuts; 3 tsp chervil, chopped; 1 pinch of saffron; 50g of cheddar, grated; 75g of unsalted butter; 4 large vine tomatoes, cut in half and then into quarters; 1 red onion, finely chopped; 125g of rapeseed oil; 60ml of white wine vinegar; 3 tsp chervil, chopped; Cornish sea salt; freshly ground black pepper

Baked hake in a Mediterranean crust

by Nathan Outlaw

Ingredients

Fish & Shellfish

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

Delicatessen

50g of black olives

Store Cupboard

25g of sun-dried tomatoes
25g of pine nuts
Cornish sea salt

Salad & Fresh Herbs

3 tsp chervil, chopped
3 tsp chervil, chopped

Spices & Dried Herbs

1 pinch of saffron
freshly ground black pepper

Cheese

50g of cheddar, grated

Dairy

75g of unsalted butter

Fruit & Vegetables

4 large vine tomatoes, cut in half and then into quarters
1 red onion, finely chopped

Oils & Vinegars

125g of rapeseed oil
60ml of white wine vinegar