Certified Sustainable Seafood

Antipasti-style hake fillets

Prep time 10 mins
Cooking Time 30 mins
Serves 4
  • 800g frozen hake fillets
  • ½ tsp Oryx desert salt
  • 1 tsp paprika
  • 20g almond flour
  • ½ tsp harissa powder or pinch of chilli flakes
  • 1/3 white onion, finely diced
  • 4 sweet and sour gherkins, cut into thin strips
  • 30g sundried tomatoes, cut into strips with kitchen scissors
  • 100g baby corn, cut into chunks
  • 300g vine tomatoes, halved
  • 1 tbsp. raw honey
  • 1 tsp balsamic vinegar
  • ½ tsp dried sweet basil or dried origanum
  • Handful pitted black olives (Optional)
  1. Preheat the oven to 200 °C and spray a roasting tray with non-stick cooking spray.
  2. Place the frozen hake fillets on the tray and bake for 10 minutes.
  3. Remove from the oven and sprinkle the fish first with the salt, then with the paprika, almond flour, harissa or chilli flakes and onion respectively. Top the fillets with the gherkins and sundried tomatoes.
  4. Arrange the baby corn and vine tomatoes around the fish on the baking tray and drizzle everything with the honey and balsamic vinegar.
  5. Sprinkle over the sweet basil or origanum and return to the oven for another 20 minutes.
  6. If using, garnish with the olives before serving. The fish can be stored in the fridge for up to 2 days

Ingredients

Method

  • 800g frozen hake fillets
  • ½ tsp Oryx desert salt
  • 1 tsp paprika
  • 20g almond flour
  • ½ tsp harissa powder or pinch of chilli flakes
  • 1/3 white onion, finely diced
  • 4 sweet and sour gherkins, cut into thin strips
  • 30g sundried tomatoes, cut into strips with kitchen scissors
  • 100g baby corn, cut into chunks
  • 300g vine tomatoes, halved
  • 1 tbsp. raw honey
  • 1 tsp balsamic vinegar
  • ½ tsp dried sweet basil or dried origanum
  • Handful pitted black olives (Optional)
  1. Preheat the oven to 200 °C and spray a roasting tray with non-stick cooking spray.
  2. Place the frozen hake fillets on the tray and bake for 10 minutes.
  3. Remove from the oven and sprinkle the fish first with the salt, then with the paprika, almond flour, harissa or chilli flakes and onion respectively. Top the fillets with the gherkins and sundried tomatoes.
  4. Arrange the baby corn and vine tomatoes around the fish on the baking tray and drizzle everything with the honey and balsamic vinegar.
  5. Sprinkle over the sweet basil or origanum and return to the oven for another 20 minutes.
  6. If using, garnish with the olives before serving. The fish can be stored in the fridge for up to 2 days
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