“Cooking with Cape Hake is always an absolute pleasure. It's a fish that is as sustainable as it is delicious, which means that future generations will get to enjoy everyone's favourite seafood!”
(South Africa)
Prep time
15 mins
Cooking Time
45 mins
Serves
4
Ingredients
- 500g box of MSC certified crumbed hake fillets
- 3-5 ripe tomatoes, roughly chopped
- 1-2 aubergines, roughly chopped
- 8-10 black olives, pitted
- 2 sprigs fresh oregano
- 2 sprigs fresh rosemary
- Olive oil
- Coarse-ground sea salt and black pepper
- 250ml of mozzarella cheese, grated
- Fresh rocket leaves, to serve
Method
- Preheat the oven to 220°C.
- In a baking dish, combine the chopped tomato with the aubergine, olives and herbs. Drizzle with olive oil and season with salt and pepper. Roast the caponata for 15-20 minutes.
- Line a baking sheet with foil or baking paper. Lightly drizzle each crumbed hake fillet with olive oil and arrange on the baking sheet.
- Top each fillet with a spoonful of the caponata and scatter over some grated mozzarella. Bake the fillets for 20-25 minutes or until golden and the cheese is melted.
- Serve the crispy hake caponata parmigiana on a bed of rocket leaves with a side of creamy mashed potato.
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