Lemon Pepper crusted Hake with julienne Ratatouille, Chorizo Mash and a sun-dried tomato pesto
It’s a great combo of flavours and it’s super easy!
Any firm white fish will do, but it’s best to go with a meaty thick one to complement the Chorizo.
Anytime I fry Chorizo, I keep the extra oil in a small tight lidded jar. It’s amazing or dipping crusty bread in!
You can choose any veg you wish really, is tend to go with the seasons and work it from there. I’m thinking chard and kale, and possibly some thin strips of root vegetables.
2 nice sized fresh portions of Hake (any firm white fish will do if you wish)
Goodalls Lemon Pepper Fish Rub
50ml white wine
100ml Fish stock
1 tsp butter
A few sprigs parsley
Rub the base of a high sided baking tray with butter then add the wine, stock and parsley.
Place the fish in the tray and season with salt.
Sprinkle with the lemon pepper topping and bake at 170′c for about 14 minutes (fish must be firm and cooked though)
1 Small carrot (peeled)
1 stick celery
1/2 a small courgette
1/2 a red onion
1/4 each colour pepper
A couple of Kale leaves
1-2 cloves garlic
2 large vine tomatoes (diced)
A few sprigs of fresh basil (torn)
A splash of red wine
100ml Veg stock
Wash all veg and peel if necessary. Slice each into even sized strips of roughly the same length. (You can cut the carrot a little thinner as it takes longer to cook)
Shred the Kale and crush and chop the garlic roughly.
Heat 2 tbsp Olive oil in a wide nonstick pan and add the veggies. Toss through the oil and cook on medium for 10 minutes. Add the garlic to the pan and cook for a further 4 minutes.
Add the diced vine tomatoes, stock, and a splash of red wine.
Cover and simmer for 10 minutes, stirring once or twice.
Remove lid and add the basil. Season well with salt and pepper and cook until the veg is tender.
(You can place this in a baking tray and cover in foil to keep warm)
4 medium potatoes
1 tbsp butter
6 tbsp Cream
50g Chorizo (diced)
Salt and white pepper
Heat a drizzle of oil in a frying pan over medium and fry the Chorizo until crisp. Reserve with the oil.
Boil the potatoes as normal, strain and let excess steam evaporate for 1 minute.
Add the butter and cream and mash well.
Season to taste then add the chorizo and half the oil and give a quick stir.
Serve with the rest of the oil drizzled on top.
Sun-dried tomato pesto sauce
1 large vine tomato (diced)
250g sundried tomatoes
200ml Veg stock
1 shallot (diced)
1 clove garlic (crushed and chopped)
Few sprigs of basil and parsley (chopped)
Fry the shallot and garlic in a little oil for 2 minutes at a medium heat.
Add the tomato, fry for 4 minutes then add the sundried tomatoes and stock.
Simmer for 10 minutes, add the herbs, season then blend. Adjust seasoning.