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Hake burgers, cucumber pickle & tomato tapenade
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1 tsp olive oil
2 frozen British hake fillets
½ tsp Cooks’ Ingredients Smoked Paprika
3 tbsp white wine vinegar
1 tbsp caster sugar
2 tbsp chopped chives
2 ciabatta rolls, halved
½ x 100g pack watercress, thick stalks removed
50g feta, sun-dried tomato and Kalamata olive tapenade
1. Preheat the oven to 200°C, gas mark 6. Line a small roasting tin with foil. Brush a dash of the olive oil over the foil and position the hake fillets, skin-sides down. Drizzle with the remaining oil, sprinkle with the paprika and a little salt. Bake for 20-25 minutes until the fish is cooked through and opaque.
2. Peel the cucumber and thinly slice. Mix together the vinegar, sugar and chives in a bowl until the sugar dissolves. Stir in the cucumber and leave to stand until needed.
3. Add the ciabatta rolls to the roasting tin and return to the oven for a few minutes. Scatter the watercress over 2 plates. Build the burgers by topping the bases of the rolls with the fish. Lift the cucumber from the bowl with a slotted spoon. Pile most of it on top of the fish, and scatter the rest over the watercress. Top the burgers with the tapenade, then the ciabatta lids. Dress the watercress with the pickle juices, and serve with the burgers.
There’s no need to thaw the hake before baking. The skin is quite delicate, but if you prefer not to serve it, don’t oil the foil before positioning the fish. You can then easily slide a fish slice under the fillets, leaving the skin behind on the foil.
Typical values per serving:
low in saturated fat
This recipe was first published in March 2022.