As a special Christmassy feature on our menu, we’re showcasing a festive fish recipe inspired by different corners of the globe. This week, Chef Mimi’s Italian-style Christmas-crumbed hake is inspired by the region of southern Italy. Since simplicity and intense flavours are the hallmark of Italian dishes, you can expect a deliciously flavourful festive treat from this recipe!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Flat Leaf Parsley
Panko Breadcrumbs(ContainsCereals containing Gluten)
Olive Oil for the dressing
Preheat your oven to 200°C. Halve the new potatoes and pop them on a baking tray. Drizzle over some oil and sprinkle with the dried oregano and a pinch of salt and pepper. Toss to coat, making sure they are in a single layer. Roast on the top shelf of the oven until crispy on the outside and soft in the middle, 30-35 mins, turn halfway through.
Meanwhile, trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm chunks. Halve the tomatoes, peel and grate the garlic (or use a garlic press). Finely chop the parsley (stalks and all). Roughly chop the raisins. Zest and halve the lemon. Squeeze half the lemon juice into a bowl, set aside. Chop the remaining lemon into wedges.
Pop the aubergine on a baking tray lined with baking paper, drizzle with oil. Sprinkle on the ground coriander along with a pinch of salt and pepper. Toss until coated in oil, then roast on the middle shelf until golden brown, 20-25 mins. We will add the fish to the tray when the aubergine has been cooking for 10 mins.
Put the pine nuts, lemon zest, chopped raisins, panko breadcrumbs, oil (see ingredient list for amount) and half the parsley in a large bowl. Add a pinch of salt and pepper and mix together until completely combined. Put the fish on a plate, spoon the crumb on top of it. Press it down onto the fillet. When the aubergine has been cooking for 10 mins, remove from the oven and carefully transfer the fish to one end of baking tray using a spatula.
Move the potatoes to the middle shelf, then bake the aubergine and fish on the top shelf until the crumb is golden and the fish cooked, 10-15 mins. IMPORTANT: The fish is cooked when opaque all the way though. Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the tomatoes and a pinch of salt and pepper. Cook until softened, 4-5 mins, then add the garlic and capers, stir and cook for a minute.
While the tomatoes cook, add the olive oil (see ingredient list for amount) to the lemon juice in the bowl. Add a pinch of salt, pepper and sugar and the remaining parsley. When the tomatoes have softened and the aubergines are cooked, add them both to the bowl and gently stir to combine. Serve the hake with the roast potatoes and warmed aubergine and tomato salsa arranged round the plate. Serve with lemon wedges and enjoy!