We’re lucky that the excellent Mummery Brothers sell all kinds of delicious fresh seafood on the market in Bury St Edmunds. You can make this dish with any meaty white fish such as cod and haddock but this delicious hake caught our eye last Saturday. I made this for a quick supper for two but you can just double or treble the quantities to serve more people. It’s ridiculously simple to make but the combination of the roasted potatoes and tomatoes with the fish and tangy North African chermoula marinade is a real knock-out.
You will need…
- 2 thick hake fillets
- 300g new potatoes, sliced to about 6mm thickness
- 200g large, fresh tomatoes (I used fresh plum tomatoes), sliced to about 1cm thickness
- 2 – 3 tablespoons of olive oil
- Chermoula marinade: a generous handful of chopped fresh coriander, 2 cloves of grated garlic, 1/2 teaspoon of ground cumin, 1/2 teaspoon of ground paprika, 1/4 teaspoon chilli powder, 2 tablespoons of olive oil, zest and juice of half a lemon
- Preheat the oven to 230°C
- Slice and then coat the potatoes and tomatoes with a couple of tablespoons of olive oil and season with a little salt. Layer them in a lightly oiled baking dish.
- Bake in the oven for about 30 minutes until the potatoes are tender and a little browned around the edges.
- Meanwhile, sprinkle the fish with a little salt on the flesh side to firm it up. Mix the chermoula ingredients together and top the fish with half of the mixture.
- Remove the potatoes from the oven and place the fish on top, flesh side down.
- Return it to the oven and bake for 10 or 12 minutes until the fish is cooked through.
- Just before serving, slip off the fish skin (it will come away easily once cooked – I forgot to do this as you can see from the picture!) and pour over the remaining chermoula.
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