We had a fantastic reaction to our competition last week. Your FAST chicken dishes sounded simply delicious and I will definitely be trying some myself!
This week our attention turns to fish and the recipe I want to share with you is a fabulous Hake dish from my new book, ‘The Nation’s Favourite Food Fast’.
There are four more copies of my new book to be won again this week. Two on the restaurant’s facebook page and two on the Neven Maguire twitter page so please get your entries in to be in with a chance of winning. And remember to use the hashtag #FaveFoodFAST
All you have to do is TELL me what your favourite fast fish dish is on either the Facebook page or the twitter page. The only rule is that it takes 45 mins or less to prepare.
Now, if you want some inspiration here is that Hake recipe.
Roasted Hake with Cherry Tomatoes, Basil and Mozzarella
Hake has a lovely soft texture and slight sweetness when it is very fresh. It is highly regarded by chefs as it offers great value for money. Ask your fishmonger for the hake fillets from the centre cut so that they are nice and chunky. This will also help them cook more evenly.
4 x 175g (6oz) hake fillets, skin on and pin bones removed
12 cherry tomatoes, thinly sliced
small handful of fresh basil leaves, roughly torn
120g (4½oz) ball of buffalo mozzarella, sliced
2 tbsp basil pesto (shop-bought or homemade)
sea salt and freshly ground black pepper
lightly dressed green salad,
buttered baby boiled potatoes tossed in snipped fresh chives,
Preheat the oven to 200°C (400°F/gas mark 6). Place the hake on a baking sheet, skin side down, and season the flesh. Arrange the tomato slices on top and tuck in the basil leaves.
Cover with the mozzarella and drizzle over the pesto. Place the hake in the oven and bake for 15–20 minutes, until the hake is cooked through and the mozzarella is bubbling and lightly golden. Transfer the hake with cherry tomatoes, basil and mozzarella to warmed plates and have bowls of green salad and buttered baby boiled potatoes to hand around separately.