Ingredients
- Serves 4
- 4 hake fillets, 120-150g each
- 50g stoned black olives, cut in half
- Half a tbsp olive oil
- 50g butter
- 1 tbsp anchovy paste, or 8 finely chopped anchovies
- 100g cherry tomatoes, halved
- Juice 1 lemon
- 20g flat leaf parsley, very roughly chopped
Heat the olive oil in a heavy frying pan and fry the fillets skin side down over a medium heat until the side of the fish is opaque to just over half way up. Add the anchovy paste, olives, tomatoes, lemon juice and butter and season well, taking care not to over-salt it as the olives and anchovies will be quite salty already.
By now the fish juices, lemon and butter will have formed a nice sauce with which you can baste the fillets by spooning it repeatedly over the top until they are cooked – about four minutes or so. Finish the dish by removing it from the heat and stirring the parsley in gently until it starts to wilt.
Food cooked and styled by Domini Kemp and Gillian Fallon
