Mediterranean Baked Hake Fillets
Mediterranean Baked Hake Fillets
Mediterranean Baked Hake Fillets
SHORT DESCRIPTION
Taste the Mediterranean in every bite with succulent Deep Water Hake Fillets paired with a savory blend of chopped tomatoes, basil, garlic, and Parmesan, baked to perfection with toasted breadcrumbs.
Serves 2
INGREDIENTS
3 x I&J Deep Water Hake Fillets
1 x 400 g tin chopped tomatoes
½ onion, peeled and diced
5 basil leaves
1 garlic clove
2 tsp. (10 ml) sugar
¼ cup olive oil
50 g grated Parmesan
5 g chopped parsley
50 g toasted breadcrumbs
200 g vine tomatoes
6 asparagus spears
METHOD
1.
Pre-heat the oven to 180°C, onto grill setting.
Pre-heat the oven to 180°C, onto grill setting.
2.
Place the tomatoes, onion, basil leaves, garlic clove, sugar and olive oil into a small saucepan, heat and simmer for 20 minutes. Using a stick blender, blend the sauce.
Place the tomatoes, onion, basil leaves, garlic clove, sugar and olive oil into a small saucepan, heat and simmer for 20 minutes. Using a stick blender, blend the sauce.
3.
Line a baking tray with paper, place the fillets onto the lined tray and spoon over the sauce. Mix together the Parmesan, parsley and breadcrumbs. Top the fillets with the crumb and scatter the vine tomatoes and asparagus around them.
Line a baking tray with paper, place the fillets onto the lined tray and spoon over the sauce. Mix together the Parmesan, parsley and breadcrumbs. Top the fillets with the crumb and scatter the vine tomatoes and asparagus around them.
4.
Drizzle with olive oil and season with salt and pepper.
Drizzle with olive oil and season with salt and pepper.
5.
Grill in the pre-heated oven for 10 to 12 minutes, until the fillets are cooked through. Serve and enjoy.
Grill in the pre-heated oven for 10 to 12 minutes, until the fillets are cooked through. Serve and enjoy.
SHORT DESCRIPTION
Taste the Mediterranean in every bite with succulent Deep Water Hake Fillets paired with a savory blend of chopped tomatoes, basil, garlic, and Parmesan, baked to perfection with toasted breadcrumbs.
INGREDIENTS
3 x I&J Deep Water Hake Fillets
1 x 400 g tin chopped tomatoes
½ onion, peeled and diced
5 basil leaves
1 garlic clove
2 tsp. (10 ml) sugar
¼ cup olive oil
50 g grated Parmesan
5 g chopped parsley
50 g toasted breadcrumbs
200 g vine tomatoes
6 asparagus spears
