Hake with Romesco Crust My Baba 8 November, 2017 Food, Recipes 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. CHARITABLE BOOKINGS Signature Dish recipe book of 365 leading UK chefs signature dishes makes the perfect gift for all foodies this Christmas, priced at £40 with £5 going to a charity or to the buyers choice from a growing list of over 8,500 UK registered charities or everyone can enjoy 100 of these stunning recipes for free by simply downloaded the CHARITABLE BOOKINGS app.