Roasted Hake with Cherry Tomatoes, Basil and Mozzarella
Recipe by Chef Neven Maguire.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
15
mins
Total Time:
25
mins
Ingredients
-
4 x 75
g
hake fillets
(skin on and pin bones removed)
-
8
tbsp
Donegal Rapeseed Oil with Lemon
-
4
cherry tomatoes
(thinly sliced)
-
small handful of fresh basil leaves
(roughly torn)
-
1
ball of buffalo mozzarella
(sliced)
-
2
tbsp
basil pesto
-
sea salt and freshly ground black pepper
-
lightly dressed green salad
(to serve)
-
buttered baby potatoes
(to serve)
Instructions
-
Preheat the over to 200°C (400F/gas mark 6).
-
Place the hake on a baking sheet, skin side down.
-
Season the flesh and smear the lemon rapeseed oil on the skin.
-
Arrange the tomato slices of top and tuck in the basil leaves.
-
Cover with the mozzarella and drizzle over the pesto.
-
Place the hake in the oven and bake for 15-20 minutes, until the hake is cooked through and the mozzarella is bubbling and lightly golden.
-
Transfer the hake with the cherry tomatoes, basil and mozzarella to warm plates and have bowls of green salad and buttered baby potatoes to hand around separately.