A light bite for Summer.
Ingredients
- 4 hake fillets, about 175g each, skinned and boned
- Salt and freshly ground black pepper
- 4 tablespoon rapeseed oil
- 4-6 medium potatoes peeled, cooked and chopped
- 1 red onion, peeled and thinly sliced
- 2 cloves of garlic, peeled and chopped
- 2 courgettes, cut into batons
- 24 pitted black olives
- 100g semi sun-dried tomatoes, drained
- 1 teaspoon fresh thyme leaves
- Juice of 1⁄2 lemon
Method
- Season the hake with salt and black pepper.
- Heat a large frying pan, approximately 30cm, and add 2 tablespoons of rapeseed oil.
- Place the hake, flesh side down, in the pan and cook for 4 minutes on each side. Remove and keep warm.
- Add a little more oil to the pan and fry the cooked potatoes, onion and garlic for 3-4 minutes.
- Add in the courgettes, black olives, tomatoes and thyme leaves and cook for another 2-3 minutes.
- Season with salt, black pepper and lemon juice.
Serving suggestion
Place on a plate with the hake and drizzle over a little extra oil - here comes the summer! Serve with crusty bread.