Provencal-Style Crumbed Hake
Serves 4
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.
Use these products
Chunky Hake Fillets 500 g
Chunky Hake Fillets 500 g
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
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!