Provencal-Style Crumbed Hake

Whether it is to impress your parents, the boss or the posh neighbour down the road, sometimes you need to pull out all the stops.

Serves 3-5

Provencal-Style Crumbed Hake

Serves 3-5

Whether it is to impress your parents, the boss or the posh neighbour down the road, sometimes you need to pull out all the stops.

Ingredients

500 g Sea Harvest Chunky Hake Fillets
100 g roasted red peppers, chopped
300 g ripe cherry tomatoes, halved
200 g baby marrows, thinly sliced
100 g pitted kalamata and green olives, roughly chopped
2 tbsp caper berries, roughly chopped
4 garlic cloves, finely grated
2 tsp smoked chilli flakes
15 g basil, torn
Salt and freshly ground black pepper
4 tbsp extra virgin olive oil
150 g mozzarella, roughly cubes
15 g parsley, roughly chopped
150 g toasted breadcrumbs

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Method

Preheat oven to 180°C.
In a large mixing bowl combine the roasted red peppers, tomatoes, baby marrows, olives, caper berries and garlic.
Add the chilli flakes, basil, salt and freshly ground black pepper.
Arrange the frozen Chunky Cape Hake fillets on a greased roasting dish.
Top with the vegetable mix. Sprinkle over the breadcrumbs and parsley.
Dot mozzarella cubes over the top and lightly drizzle with olive oil.
Bake in the oven for 35 – 40 minutes, until the fish is perfectly cooked and the breadcrumbs are golden and toasted.
Bon Appétit!

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.