Rosemary and Olive Hake with Cherry Tomatoes
This dish shows that with a little time and some careful cooking, you can turn just a handful of simple ingredients into a flavourful one-pot meal. Because it’s braised in the sticky tomato mixture, the hake stays perfectly moist and tender, soaking up the rosemary and garlic aromas as it cooks. Serve with ciabatta to absorb the tomato juices.
- 75ml olive oil
- 4 cloves garlic, thinly sliced
- 4 sprigs of rosemary
- 1kg cherry tomatoes
- 125g Kalamata olives, pitted and halved
- 4 skinless and boneless hake fillets (you can also use cod)
- Salt and black pepper, to taste
Heat the olive oil in a large, deep frying pan over a medium heat. A high-sided pan will do if you don’t have a frying pan large enough. Fry the garlic and whole rosemary sprigs for a minute or two, until fragrant but not browning. Add the Cherry tomatoes and cook over a low heat for 15 minutes, stirring occasionally.
Add the olives, put a lid on the pan, and cook for 15 minutes more until the tomatoes are meltingly soft. Season the tomato mixture to taste then set the hake fillets in the pan, nestling them down among the veg. Put the lid back on and cook for 6-8 minutes, until the fish is cook through and flakes under a fork.