Lovely anytime but mid-Summer it’s perfect, in and out of the kitchen in no time! A little extra dressing is always useful, very good with grilled lamb too.
Serves 4
4 x 150g fillets of hake
sea salt, black pepper & olive oil
yogurt and lime dressing
2 green chillies, chopped
1 tablespoon fresh coriander, chopped
2/3 cloves garlic, chopped
finger piece ginger, peeled and chopped
2 teaspoons sugar
rind and juice 1 lime
125ml olive oil
sea salt & black pepper
3 tablespoons Greek-style yogurt
salad
salad leaves for 4
2/3 shallots, thinly sliced
12 cherry tomatoes, chopped
Starting with the dressing, place the chillies,coriander, garlic, ginger, sugar, rind and juice of lime, olive oil, seasoning whiz for a minute. Place the yogurt in a bowl, stir the chilli mixture through the yogurt and set aside for serving. Check for seasoning. Heat a large pan until very hot, add about a tablespoon of oil to the pan and cook the fish skin side up. when the fish is just golden brown, add a knob of butter and cook for another minute, turn the fish and finish the cooking; now the fish will have a perfect caramel colour and delicious butter flavour.
Mix the salad leaves, shallots and tomatoes together, drizzle with a little olive oil and seasoning, divide between 4 serving plates, place a fish fillet on top and serve the dressing on the side.
