Charred Tomato Sauce
Set the oven grill on full.
Lay the cut tomatoes, halved sides up on a foil-lined baking tray and drizzle with olive oil and season with salt and pepper. Put the tray as close to the grill as you can get it and keep an eye on the tomatoes. You want the tomatoes to soften and char which will add a smokey flavour to the sauce. Tip: top and tail the tomatoes to allow them to lie flat on the tray.
Add a splash of oil to a medium-size pot over medium-high heat and add the onions. Cook for a few minutes until translucent and softened. Add the garlic and fry for another minute until fragrant. Remove the pot from the heat and set aside.
Carefully add the charred tomatoes plus any juice to the pot and using a potato masher, roughly mash the tomatoes. Put the pot back on the heat and bring to a simmer. Add the red wine vinegar, brown sugar, butter, thyme and olives and mix well to combine. If you need a little extra liquid, add a splash of water. Simmer the sauce for 10 minutes then set aside.
Place a large non-stick frying pan over medium-high heat. Pat the hake fillets dry with a piece of kitchen towel. Flip the hake so that it is skin side up and score 4 cuts into the fish with a sharp knife. Mix the 2 Tbsp of Harissa with the 2 Tbsp of olive oil and generously coat the flesh side of the fish.
Add a splash of olive oil to the pan and allow it to heat up. Carefully place the fish skin side down into the pan and cook for 1 ½ minutes without moving it. Carefully flip the fish and cook for another minute to caramelise the harissa paste.
Serve the hake with charred tomato sauce on the side, enjoy!