Grilled Hake on Tapenade Toast with Tomato and Parsley Salad recipe

Try something different with this recipe for Grilled Hake on Tapenade Toast with Tomato and Parsley Salad

Ingredients

For the fish:
4 portions of hake, dorade or seawise (farmed) cob, bones removed; if leaving the skin on, score it with a small sharp knife
2 crispy rolls, halved
 2 garlic cloves, peeled olive oil

For the salad:
1 big ripe heirloom tomato, cubed, or 1 punnet cherry tomatoes, quartered
1⁄2 a small red onion, chopped
1 handful of cleaned, picked flat-leaf parsley
2 Tbsp red wine vinegar
4 Tbsp olive oil
Salt and pepper

Franck’s tapenade:
150g pitted black calamata olives
8 basil leaves, torn by hand
1t capers
2 anchovy fillet
1⁄2t tomato paste
olive oil
red wine vinegar (optional)

How to

Make the tapenade:
You can do this up to a week ahead as it keeps really well in the fridge.

Place the olives, basil, capers, anchovy and tomato paste in the jug of a food processor and pulse while gradually drizzling in olive oil until you achieve the right texture.

Do not overprocess: keep the tapenade fairly chunky.

Add the vinegar only if needed – this will depend on the olives you use.

Use your own judgment: close your eyes, put the tapenade on your tongue and taste it intelligently.

Toast the rolls:
Place the halved rolls in a hot oven until slightly brown and completely crisp throughout.

Remove, cool slightly, rub with garlic cloves and drizzle with some olive oil.

Place on the plates

Cook the fish:
Heat a little olive oil in a large nonstick frying pan.

Season the fish with salt and pepper and rub with olive oil.

If you prefer to leave the skin on, start with the fillets skin-side down and cook until the skin is crispy.

Turn over and cook briefly until just cooked – cooking time will depend on the thickness of your fish fillets.

It is better to play it safe and leave the fish a little undercooked: it will continue to cook slightly while it rests.

Make the salad:
Mix all the ingredients in a bowl and season to your taste.

To serve:
While the fish rests, spread the crispy rolls generously with tapenade, top with the fish, spoon over the salad, drizzle the salad juices around the rolls on the plates, and serve.

Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more.

Recipe ID 34366

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