Mix together the olives, sundried tomatoes, pine nuts, half the chervil and saffron in a blender or processor until chopped very finely. Combine the butter and cheese, and set aside.
Whisk together the oil, vinegar, remaining chervil and some seasoning for the dressing and dress the tomatoes and onion. Distribute among serving plates.
Preheat the oven to 180C/350F/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.
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