TO DRINK: A zingy, citrussy Pinot Grigio from L’ Ormarins will do the job
Grilled and stuffed hake in tomato salsa
Ingredients
- SALSA
- 20ml olive oil
- 10ml butter
- 2 garlic cloves, finely chopped
- 1 onion, coarsely chopped
- 2 x 420g tins Italian chopped tomatoes
- salt and freshly ground black pepper, to taste
- HAKE
- 8 hake fillets
- 1 lime, sliced
- 1 lemon, sliced
- salt and freshly ground black pepper, to taste
- 50ml fresh thyme
- juice of 1 lemon
- 50ml olive oil
- lemon wedges, to serve
Instructions
To make the salsa, heat the olive oil and butter in a small pot and sauté the garlic and onion for 2 minutes. Add the tomatoes and season. Cook on a low heat for 30 minutes.
Lay 4 fillets flat on a working surface. Neatly top the fillets with the lime and lemon slices, and season. Add a few sprigs of thyme and place the remaining fillets on top.
Tie the fillets together with string to hold their shape and arrange them in a baking tray. Pour the lemon juice and olive oil over and season. Cover and leave for about 1 hour to marinate.
Heat a griddle pan until hot and gently lift the fillets out of the marinade. Cook for about 10 minutes on each side, basting with the marinade and turning them occasionally until they are evenly cooked through.
Serve the salsa topped with the fish and with lemon wedges while still hot.
