Events and Celebrations

Roasted Hake with Tomatoes and Pistou

cook 20 mins
  • 4 thick hake steaks
  • 25 g (1 oz) pitted black olives
  • 100 ml (3 1/2 fl oz) olive oil
  • 125 g (4 oz) cherry tomatoes
  • 2 garlic cloves, peeled
  • bunch of basil, stems discarded
  • salt and pepper
  • new potatoes, to serve
  • Place the hake in a large roasting tin and scatter over the olives. Drizzle with 1 tablespoon oil, season and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until the fish is just cooked through. For the last 5 minutes of the cooking time, add the tomatoes to the roasting tin and drizzle over another tablespoon of oil.
  • Meanwhile, put the garlic in a small food processor with a little salt and the basil and whizz until a paste forms. Add the remaining oil, a little at a time, and whizz to incorporate.
  • Arrange the fish on plates with some boiled potatoes, and drizzle over the sauce to serve.
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