Baked hake in a Mediterranean crust


    50g black olives

    25g tomatoes (sundried)

    25g pine nuts

    6 tsp chervil (chopped)

    pinch of saffron

    75g unsalted butter (softened)

    50g cheddar cheese (grated)

    125g rapeseed oil

    60ml white wine vinegar

    4 tomatoes (quartered)

    1 red onion (chopped finely)

    4 x 180g pieces of hake fillet (skinned and pin-boned)

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Main serves 4

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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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