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.
