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Pan Fried Hake with Tomato Relish

Name: Pan Fried Hake with Tomato Relish
Cook time: 15 min
Total time: 15 min
Cuisine: International
Ingredients: 4 Hake fillets; 1 pinch salt; 1 pinch blackpepper; 3 tbsp oilive oil; 250g vine ripened cherry tomatoes; 8 bunches spring onions. trimmed & chopped; 1 tsp caster sugar; 1 splash white wine vinegar; 3 sprigs thyme leaves; 1 small handful coriander leaves. finely chopped

Over a year ago 2,934 views

Cook: 15 mins

Main Course

Ingredients

4 Hake fillets
1 pinch salt
1 pinch blackpepper
3 tbsp oilive oil
250g vine ripened cherry tomatoes
8 bunches spring onions. trimmed & chopped
1 tsp caster sugar
1 splash white wine vinegar
3 sprigs thyme leaves
1 small handful coriander leaves. finely chopped

Accompaniment

Method

1
1. Check the hake fillets for any pin bones, removing any you find with a pair of tweezers. Season the fish with salt and pepper. Put 2 tbsp olive oil in a cold frying pan and lay the fish fillets on top, skin down.

2. Slowly warm the pan over a low heat, then increase the heat to medium after a minute or two. Fry until the skin is golden and crisp, and the fillets are cooked two-thirds of the way through.

3. Turn the fish over and cook the flesh side for 50-60 seconds only. Transfer to a plate lined with kitchen paper to drain; keep warm.

4. Add 1 tbsp olive oil to the pan and sauté the tomatoes and spring onions for a minute. Add the sugar and a splash of wine vinegar. Cook over a high heat for a minute or two until the vinegar has cooked off and the tomatoes are a little soft but still retaining their shape.

5. Season the tomatoes well, toss in the herbs and divide among four warm plates. Place the hake fillets skin side up, on top and serve immediately