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Wednesday, 9 March 2011

Hake Bake


Thinking about what I was going to do with two thick juicy hake steaks from Fish at the Fox, I decided they would be best cooked in the oven. I want to make a whole meal but in the simplest possible way without lots of washing up afterwards and on previous occasions found tray baking to be the best option.

What I like about this method of cooking is that it allows one to be imaginative with flavour combinations with the minimum of fuss.
First you need to find a large roasting tin and get your oven good and hot. Put the tray in the oven to make that very hot too.

Have a rummage around the kitchen and get together a selection of tasty things that go rather well with fish, I chose some chorizo, new potatoes, fennel bulb and some red onions. I cut them into rough chunks, dropped them into a big bowl, tore some tarragon leaves over, seasoned with salt and pepper and tossed them in a good drizzle of cold pressed rapeseed oil.
Remove the hot tray from the oven and tipped in the vegetables and it started to sizzle immediately. Put the tray back in the oven and roast until, turn the vegetables over occasionally until they're cooked all the way through and start to take on some golden edges.

When they're done remove the tray from the oven and sprinkle in a little white wine, place the hake steaks on top and spoon over some of the vegetables juices. Pop back in the oven for about 10-15 minutes or until the fish is done.
Meanwhile make a garnish by finely chopping some flat leaf parsley and lemon zest, stir in some sea salt and fresh ground black pepper.

Serve the fish with the vegetables on the side and sprinkle liberally with the parsley and lemon.

Photo: ©childsdesign 2011

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