Hake Fillet Recipes Jamie Oliver

ONE-PAN FABULOUS FISH

Steps:

• In a large shallow casserole pan on a high heat, mix the rice with 2 heaped teaspoons of tapenade, then pour over 600ml of water.
• Put the lid on and let it come to the boil while you halve the tomatoes and, in a bowl, mix them with 1 tablespoon each of olive oil and red wine vinegar.
• Taste, season to perfection with sea salt and black pepper, and tear in most of the basil leaves.
• Cut the fish into four equal-sized pieces and place in the pan, pushing them into the rice.
• Scatter over the dressed tomatoes. Put the lid back on and boil for 10 minutes, or until the rice is cooked through, then remove the lid and cook for a further 2 minutes until all the liquid has evaporated.
• Spoon the remaining tapenade over the fish, pick over the remaining basil leaves, drizzle lightly with extra virgin olive oil, and dish up.

PORTUGUESE-STYLE PAN-FRIED HAKE

Steps:

• Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
• You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
• Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.