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Hake
Bilbaina
 Hake,
readily available and a very tasty fish. Hake is very popular
in Southern Spain and although a little expensive (per kilo)
you immediately realise why after sampling an expertly cooked
tender fillet. This recipe is very simple, packed with Spanish
flavour but also leaves the fish to do what it does best
and that's taste fantastic!
You
will need:
2
hake fillets
1 bay leaf
2 tbsp good sherry vinegar
3 garlic cloves (crushed)
3 tbsp Fino sherry
10 Tomatoes (quartered)
Olive oil
Parsley to garnish
Method
To
cook Salsa:
- Lightly
fry garlic and bay then add the tomatoes and cook for
10 - 15 minutes.
-
Deglaze with sherry and vinegar then reduce and gently
simmer to keep warm.
To
cook fish:
-
Place the fillets skin side down into a hot frying pan
of olive oil and fry for a minute or so until skin is
crispy.
- Transfer
to a tray and place into a hot preheated oven and bake
for 3 - 4 minutes
- Serve
immediately with the salsa beside the fillets and garnish
with parsley.
Serves
2
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