Hake is just as tasty and as great value as cod. Try it now with Morrisons chef Pete showing you how to whip it up with a succulent, chunky tomato sauce. Serve with hunks of crusty bread to mop up all the delicious juices.
(Find even more great recipes at www.morrisons.com/magazine)
Pan-fried hake with Mediterranean tomatoes
prep in 10
cook in 20
2 tbsp olive oil
1 onion, peeled and thinly sliced
60g cooking chorizo, diced
1 tbsp balsamic vinegar
10 pitted black olives, halved
300g vine ripe cherry tomatoes, halved
4 x 200g hake fillets
2 tbsp fresh basil leaves, torn
1 lemon, zest only
1. Heat 1 tbsp of the oil in a pan and fry the onion and chorizo until the onion softens. Add the balsamic vinegar, olives and tomatoes and cook for 5 minutes until the tomatoes just soften. Then stir in some torn basil leaves.
2. Brush the skin side of each hake fillet with the remaining oil, pop the fish skin sides down in a seperate hot pan and cook for 3 -4 minutes, flip over and cook for a further 2 -3 minutes until cooked through and flesh flakes easily if pushed with a fork.
3. Arrange the cooked vegetable mixture on top of each fish fillet. Scatter with fresh basil and the lemon zest to serve.
Each serving contains: Energy 1351kJ 322kcal (16%); Fat 15g (21%); Saturates 2.1g (11%); Sugars 4.8g (5%); Salt 0.9g (15%)
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