Fillet of hake with an olive crust, a delicious mediterranean way of serving fish.
Hake is particularly appreciated in my family: it is a white fish with a firm and meaty flesh, not fat, not oily and its flavor is delicate. Hake can be cooked in an infinity of ways, from sweet and sour, curry sauces, with tomato sauce, etc.
I find that hake is very similar to cod, but more refined. For example, if I were to cook fish balls, I would do them with cod not hake. Another advantage is that hake tends to be cheaper than cod.
21.1 oz. (600 grams) of hake fillets
1 tin of pitted black olives (drained weight 150 grams/5.29oz) or a jar of olive paste
3 tbsp. olive oil
2 tbsp. corn flour
Pepper to taste
If frozen, thoroughly thaw the hake fillets and pat them dry as much as you can, the drier the better.
Sift corn flour on both sides of hake fillets
Chop olives with a tbsp. of olive oil, and a generous amount of pepper and set aside
Heat two tbsp. olive oil in a pan, as soon as the oil is hot enough, pan-fry hake-fillets about 3 or 4 minutes on each side (personally, I like my fish cooked but just about, further than that I find it overcooked, so you can decide if you want to add a minute per side),
Add pepper to taste and set aside
Spread a generous amount of olive paste on top of each hake fillet, drizzle some olive oil
Serve quickly with a quarter lemon and the side dish of your choice, here artichoke bottoms filled with southern diced vegs, click here for the recipe
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