RECIPE FROM SPAIN:

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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