Baked hake with saffron, chickpeas and rainbow tomatoes

Baked whole hake fillets, saffron, chickpeas, rainbow tomatoes and orange. Photograph: Harry Weir
Baked whole hake fillets, saffron, chickpeas, rainbow tomatoes and orange. Photograph: Harry Weir
Serves: 3
Course: Main
Cooking Time: 15 mins
Prep Time: 15 mins

Ingredients

  • Juice of 1 orange
  • Pinch of saffron strands
  • 50mls olive oil plus a little more for drizzling
  • 1 large clove of garlic, peeled and thinly sliced
  • Drizzle of honey
  • 1tbs red or white wine vinegar
  • 1 tin of chickpeas, rinsed
  • 200g of mixed (rainbow) baby tomatoes, halved
  • Salt and pepper
  • 1 fillet of hake (400g or so) skin on, bones removed
  • 2tbs crème fraîche or natural yoghurt
  • Basil to garnish

1 Set the oven to 185 degrees.

2 Put the orange juice into a bowl and add the saffron strands to soak.

3 Pour the olive oil into a pot, then add the garlic and cook slowly over a low heat until lightly golden. Add the honey, vinegar, chickpeas and tomatoes, followed by the saffron-infused orange juice.

4 Continue to heat for a minute or two until the tomatoes start to soften. Season and keep warm.

5 Drizzle a little olive oil on to a baking tray and lay the hake on top, skin-side down. If you like you can pre-portion the fish, but I like the effect of the whole fillet.

6 Brush the crème fraîche thickly on to the hake, then drizzle a little olive oil over it. Season and bake in the oven for 12-15 minutes, depending on the thickness of the fish.

7 Divide the chickpeas and tomatoes into three warm bowls, cut the hake into three using a fish slice, then place on top, garnished with some fresh basil.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford