Date Night Hake with Roasted Garlic Aioli

Blistered tomatoes, crispy chorizo, tender fillets of hake and a dollop of our Roasted Garlic Aioli - this is a dish to impress.

Ingredients:

Salt
White pepper
2 fillets of hake, skin on
2 tbsp flour
150g chorizo, 2mm slices
50g butter
Black pepper
200g cherry tomatoes
Half a red onion, finely sliced
Half a lemon
2 tbsp Roasted Garlic Aioli
1 tbsp chopped fresh parsley
Mashed potato, to serve

Method:

1. Season the hake fillets all over with a pinch of salt and white pepper. Leave to rest for 5 minutes.

2. Heat a frying pan over medium heat and fry the sliced chorizo until it’s crisp and has released its oil. Remove the chorizo with a slotted spoon and set aside, reserving the oil in the pan.

3. Dust the seasoned hake in flour to coat and then place skin-side down in the chorizo oil to cook. Cook for 4-5 minutes on the first side, until the fish is cooked two-thirds of the way through and then flip it over. Add the butter to the pan, and baste the fish until it’s finished cooking, approximately a further 3-4 minutes. Remove the fish and set aside to rest.

4. Add the tomatoes, onion and chorizo to the pan, squeeze over the lemon juice and cook until the onions start to soften and the tomatoes have begun to blister.

5. Serve with buttery mashed potatoes, a sprinkle of fresh parsley and a big dollop of Roasted Garlic Aioli.

Watch Ollie make it here.