Baked hake with a Mediterranean crust

Ingredients

• 4 x 180g pieces of hake fillet, skinned and pin-boned
• 3 tsp chervil
• 4 tomatoes, cut in half then cut into quarters
• 1 red onion, chopped finely

• 4 x 180g pieces of hake fillet, skinned and pin-boned
• 3 tsp chervil
• 4 tomatoes, cut in half then cut into quarters
• 1 red onion, chopped finely

• 4 x 180g pieces of hake fillet, skinned and pin-boned
• 3 tsp chervil
• 4 tomatoes, cut in half then cut into quarters
• 1 red onion, chopped finely

For the Mediterranean crust

• 50 g black olives
• 25 g sun-dried tomatoes
• 25 g pine nuts
• 75 g unsalted butter, softened
• 3 tsp chopped chervil
• 1 pinch saffron
• 50 g mature cheddar, grated

• 1.8 oz black olives
• 0.9 oz sun-dried tomatoes
• 0.9 oz pine nuts
• 2.6 oz unsalted butter, softened
• 3 tsp chopped chervil
• 1 pinch saffron
• 1.8 oz mature cheddar, grated

• 1.8 oz black olives
• 0.9 oz sun-dried tomatoes
• 0.9 oz pine nuts
• 2.6 oz unsalted butter, softened
• 3 tsp chopped chervil
• 1 pinch saffron
• 1.8 oz mature cheddar, grated

For the dressing

• 125 g rapeseed oil
• 60 ml white wine vinegar

• 4.4 oz rapeseed oil
• 2.1 fl oz white wine vinegar

• 4.4 oz rapeseed oil
• 0.3 cup white wine vinegar

Details

• Cuisine: Mediterranean
• Recipe Type: Main
• Difficulty: Easy
• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Serves: 4