Reader's Recipe: Hake

Check out our May winner of the Reader's Recipe competition. Carol McCormack won a voucher for Sunday lunch for two at the fabulous Olde Post Inn in Cloverhill. If you think you could do better, send your recipe and photo to linda@anglocelt.ie to be in with a chance to win this fabulous prize.

 

Recipe by Carol McCormack

A word from the chef
This recipe is one of my favourites. It also works really well with cod. I usually do it with a tomato salsa. It also works nicely with baby potatoes or some naughty thrice fried chips!

INGREDIENTS
A Fillet of hake cut into two portions
One Tomato sliced into small cubes
Fresh breadcrumbs
Zest of one lemon
Salt and pepper
Knob of butter
Tablespoon of rapeseed oil

METHOD
Heat your oven to 180 degrees.
Blend three slices of white bread and then add the lemon zest, tomatoes and seasoning.
Leave the skin on the fish and season.
Melt a knob of butter and a tablespoon of Rapeseed oil in a hot pan and place the fish in, skin side down.
Seal the fish on the skin side for 40 seconds, then flip and seal on the other side for 30 seconds.
Place the fish in an ovenproof dish and layer the crumbs on top and pop into the oven for 13 minutes.
 

INGREDIENTS
For the Tomato Salsa
A clove of garlic
Three tablespoons of good olive oil
One tablespoon of white wine vinegar
One roughly chopped roast pepper
A medium white onion chopped finely
Two large tomatoes
One chilli (optional)
Chives to garnish

METHOD
Crush the garlic.
Cut a cross in the top of the two tomatoes and blanch them in water for 15 seconds. Once cooled, dice the tomatoes.
Combine all the ingredients including the oil and white wine vinegar and let sit for at least an hour. Pickled gherkins are an interesting alternative to the roast pepper if you're a pickle fan! Enjoy.