Sun-blushed Tomato and Herb Crusted Hake with a Creamy White Wine & Dill Sauce

Tue, 28 July 2020

Sun-blushed Tomato and Herb Crusted Hake with a Creamy White Wine & Dill Sauce

 

Ingredients

4 fillets hake, cod or salmon

250g raw prawns

1 red onion (diced)

15 sun blush tomatoes

1 lemon (zest)

4 tbsp freshly chopped parsley/chives/dill ( any combination)

150g breadcrumbs

75g butter (melted)

Salt & pepper

 

Creamy White Wine & Dill Sauce

250mls cream

1 fish stock cube

75mls white wine

1/2  - 1 tsp dried dill

1/2 tsp corn flour

 

Method

1. Preheat the oven to 200°C (400°F/gas mark 6). Line a baking sheet with parchment paper. Lay the fish on the parchment paper.
2. To make the sauce, pop the white wine, dried dill and the fish stock in a small saucepan. Bring to the boil for about 2/3 minutes. Then pour in the cream, allow to reduce on a low to medium heat for 10 minutes. To thicken at the end, stir the cornflour in to a drop (20mls) of cold cream and then pour into the sauce. Allow to thicken.
3. Make the crumb. Melt the butter and set aside. Chop the prawns in to halves. Dice the onion. Zest the lemon, Chop up the sun blushed tomatoes. Finely dice the herbs.
4. Combine everything all together in a bowl and spoon the crumb on top of the fish.
5. Bake in the oven for 25-30 minutes.
6. Serving: Serve the fish on a bed on wilted spinach, sit the fish on top and drizzle the sauce around the edge. Serve with a steaming bowl of new potatoes with butter, sea salt and fresh parsley. Enjoy.