This unusual recipe combines hake with marinated tomatoes and blue cheese. Hake is often used in both Spanish and Portuguese cuisine and combined with typical ingredients from those two cuisines. This fish is caught from shoals in the Mediterranean and Atlantic. Hake is sometimes used to make imitation crabmeat. Because this fish suits Mediterranean flavors, in this recipe we are combining it with tomatoes which have been marinated with onion, in oil and vinegar, as well as blue cheese for a creamy, salty contrast.
The fish is great served on a bed of shredded iceberg lettuce, perhaps with some colorful additions to add visual appeal. Green olives and strawberries are suggested in the recipe, to add both saltiness and sweetness, but you can use whatever you want. Capers would be good instead of the olives and you can use any kind of chopped fruit since the lettuce mixture is really just a garnish for the important part of the dish, which is the baked fish on top. Add some arugula too, if you want to mix the greens up a bit.
This easy recipe is made even simpler by the fact you can do everything in stages, rather than having to do tasks together. You can marinate the tomatoes ahead of time, put the fish in the oven whenever you are ready, and make the salad while the tomatoes marinate and the fish cooks. If you really do not like blue cheese, swap it for grated cheddar, mozzarella (if you do not mind the inevitable stringiness) or something like feta cheese.
- 4 hake filets, 7 oz each
- 8 sliced cherry tomatoes
- 1 chopped onion
- 6 oz blue cheese
- ½ shredded iceberg lettuce
- 12 pitted green olives
- 4 quartered strawberries
- Salt, olive oil and sherry vinegar, to taste
- Preheat the oven to 375 degrees F.
- Combine the cherry tomato slices with the onion, vinegar, and olive oil. Add salt to taste.
- Leave the tomatoes to marinate at room temperature.
- Put the fish in a baking dish and sprinkle some salt and oil on both sides.
- Bake it for 6 minutes or until it looks cooked through.
- Arrange the tomato mixture on top of the hake.
- Crumble the blue cheese over that and broil until the cheese starts to melt.
- Toss the iceberg lettuce with the strawberries and olives and divide this mixture between 4 serving plates.
- Top with the fish, tomatoes, and cheese and serve immediately.
This is a very unusual recipe and, as you can tell from the picture, there is plenty going on. Buried beneath the layer of blue cheese and marinated tomatoes are some crispy filets of hake. This fish has a mild yet pleasant flavor and it is a good one to use in a recipe such as this where there are plenty of other flavors competing for your attention. The iceberg lettuce makes a nice bed to serve the fish on and makes is a delicious entree, perhaps with some boiled new potatoes on the side.
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