Serves 4

Preparation Time 20 Minutes

Cooking Time 2 Hours

Ingredients For the Dish

  • 1 x 290g jar roasted red peppers, drained and quartered
  • 1 tbsp fresh rosemary leaves, chopped
  • 2 cloves of garlic, thinly sliced
  • 3 tbsp olive oil
  • 50g skinned, salted almonds
  • 50g dry white breadcrumbs
  • 2 medium courgettes
  • 4 x 150g hake portions, skin on
  • salt and freshly ground black pepper

Method

Preheat the oven to 100°C, lay the peppers on a baking sheet and sprinkle with the rosemary, garlic, 1 tablespoon of olive oil and some seasoning. Place in the oven and bake for 2 hours to dry out the peppers. Remove from the oven and allow to cool. Once cool, place the peppers in a food processor with the almonds and breadcrumbs and blend until they have a sandy texture.

Increase the oven temperature to 180°C.

Slice the courgettes into discs 5mm thick. Heat 1 tablespoon of olive oil in a non-stick frying pan, add the courgettes and season. Cook for 2-3 minutes on each side or until golden. Remove from the pan and set aside.

Heat the remaining 1 tablespoon of olive oil in the frying pan over a high heat. Add the hake portions, skin-side down, and cook for 2 minutes, or until the skin is golden brown.

Transfer to a baking sheet, skin-side up, and sprinkle the prepared topping over the fish. Bake in the oven for 5-7 minutes, or until the flesh offers no resistance when you pierce it with the tip of a knife.

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About The Author

"My Baba is packed with expert advice and information on all aspects of fertility, pregnancy, motherhood and parenting. We're constantly researching and reviewing the latest educational toys, gadgets and gizmos, and blogging about the latest crafts, activities, fashions and mouth-watering family recipes. My Baba is also the ultimate present guide with unique gift ideas for babies, toddlers and children of all ages." Leonora Bamford, Founder

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