Roasted Hake with Cherry Tomatoes, Basil and Mozzarella.
Ingredients:
4 x 75g (6oz) hake fillets, skin on and pin bones removed8tbsp of 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 of basil pesto (homemade or shop-bought)
Sea salt and freshly ground black pepper
Lightly dressed green salad, to serve
Buttered baby potatoes tossed in snipped fresh chives, 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 seperately.
