Ingredients
This recipe feeds 4 people, to make this meal you will need 4 portions of fresh Hake, approximately 150g-180g each.
To make the mini ratatouille you will need:
1 large aubergine
2 courgette
3 red or yellow peppers
3 cloves of garlic
2 red or white onion
Half of 1 lemon
Some fresh thyme
2 fresh tomatoes
Olive oil
1 tin of plum or chopped tomatoes
Method
Start by peeling and chopping your onions.
Peel and finely slice the garlic.
Place a casserole dish on a medium heat, add 2 tablespoons of olive oil and add the onion and garlic with the the thyme. Fry until soft and starting to brown, approximately 10mins. Dice the rest of the veg and add to casserole. Mix and allow the veg to soften. Add the tin of tomatoes and season with sea salt and black pepper. Cover and cook for approximately 35 mins. After 30 mins add the zest of the half lemon.
Peel and dice your potatoes, between 1/4 and 1/2 inch cubes. Wash the starch off and pat dry with some kitchen paper. Heat your oven to 200° and toss the potatoes in oil, I would recommend Donegal Rapeseed Oil as it has a high burning point, meaning it won’t smoke and it is an excellent source of omega-3 and provides heart health benefits.
Pour your potatoes onto an oven tray and roast for 20mins. Turn halfway through and season. You could use Seasalt and Black pepper and chopped thyme or perhaps some cajun seasoning.
Place the Fresh Hake on some kitchen paper and pat dry. Score the skin 3 times with a sharp knife, you do this to ensure the skin doesn’t split when you are frying it.
Heat a large pan, add your Donegal Rapeseed Oil, place your seasoned Hake skin side down on the pan. Cook for 2 to 3 mins until the skin starts to get crisp. Turn the Hake and lower the heat slightly, fry for a further 3 mins or until cooked. Squeeze some lemon juice on the pan and spoon the juice and oil over the Hake.
Spoon some Ratatouille into warm bowls, top with your fresh Hake and serve the potatoes on the side.
