This dish is quick to make. It’s literally 15 minutes so makes a perfect weeknight dinner.
Hake is a great fish. It’s high in protein but low in saturated fat. It’s a chunky, white fish resembling cod (unsurprising because it’s from the cod family).
I put this recipe together after a dinner party at my house. I’d served sunblushed tomatoes and olives with the starter and had a pile left over. I just chopped them up and put them in the frying pan I was intending to cook the fish in and it tasted great.
The meaty texture of the hake means it carries strong flavours really well. If you can’t get hake, then try this tapenade with cod or haddock. The key thing is to substitute the hake for another meaty white fish.
Ingredients
10 cherry tomatoes
1 tbsp extra virgin olive oil
30g olives
50g sunblushed tomatoes
1 tsp tomato puree
50 mls water
2 hake fillets
2 large handfuls of rocket
Salt and pepper to taste
Serves 2
Directions
Preheat the oven to 160°C. Place the cherry tomatoes on a baking tray and bake for 15 mins.
Add the olive oil to a frying pan. Chop the olives and sunblushed tomatoes. You can use sundried tomatoes. I just prefer sunblushed tomatoes because they’re softer and juicier. Add the olives, tomatoes, tomato puree and 25 mls of water to the frying pan. Cook for 4 minutes.
Add the fish to the frying pan with the remaining 25 mls of water and season with salt and pepper. Continue cooking for a further 8 – 10 minutes until the fish is cooked through.
Serve with a handful of rocket and the baked cherry tomatoes.
Tip: you can multiply the recipe and puree the sunblushed tomato and olive tapenade on its own to make a tasty dip. This recipe also works well served with pasta rather than fish.
Eating a wide variety of fruits and vegetables is one of the best things you can do for your skin.