South coast hake, crab crushed potatoes & braised tomatoes
This makes a delicious summer supper.
Servs 4
Method
Preheat the oven to 180 degrees.
For the braised tomatoes, put the tomatoes in an oven tray and toss with the rest of the ingredients. Cook for around 15-20 minutes until the tomatoes just begin to burst. Remove and keep warm.
Next, for the potatoes, crush them lightly keeping some nice chunky bits, fold through the crab, oil & herbs, season and put to one side.
Finally, heat a non -stick pan with a little oil season the fish then place into the pan skin side down, cook for 4-5 minutes then carefully flip over and cook for a further 3-4 minutes until just cooked through.
To serve, pile some potatoes on your plates, top with the fish then place around some tomatoes & the oil they are cooked in, sprinkle over a few capers .
Ingredients
- 4 portions of hake
For the potatoes:
- 500g warm cooked new potatoes
- 100g fresh brown crab meat
- 150g fresh white crab meat
- 5-6tbsp olive oil
- Squeeze of lemon
- Chopped chives or spring onions
- Pinch of salt and pepper
For the braised tomatoes:
- 500g mixed cherry tomatoes
- 3 garlic cloves bashed
- 5 big sprigs of oregano
- A pinch of chili flakes
- 150-200ml olive oil
- Pinch of salt and pepper
- Capers
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