Sun Dried Tomato Dressed Hake with Root Vegetable Mash

9 Oct

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I love all sorts of fish but it can become difficult to find new things to do with it all the time. Now I love a classic lemon, herb and fish combo but sometime I just need a new zing to my fish. This dressing is perfect for that and really revives any piece of fish while not over being over powering.  It would also be delicious as a dipping sauce or on chicken or vegetables. This is a great dish for a week night without sacrificing on flavor or fanciness! This makes a lot of dressing so make sure to seal extra in a sterilized jar for a speedy supper another night.

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Sun Dried Tomato Dressed Hake with Root Vegetable Mash (Serves 2)

1tbsp olive oil

2 portions of hake, boned and skin on

For the Sun Dried Tomato Dressing:

1/3 cup sun dried tomatoes

1/3 cup oil from the sun dried tomato jar  or olive oil

3-4 garlic cloves

1/2 small onion

2tbsp balsamic vinegar

1tsp caster sugar

1tsp dried oregano

3-4 basil leaves

3/4 cup water, or just enough to thin to your preferred consistency

salt and pepper

For the Root Vegetable Mash:

3 mesium carrots

2 large parsnips

salt and pepper

butter, optional

  • Start by peeling and roughly chopping the carrots and parsnips. Add them to a pot of salted water and cook for 10-15mins until the veggies are tender and mashable
  • Meanwhile to make the sun dried tomato dressing, blitz all the dressing ingredients in a food processor and season with salt and pepper. Add enough water to thin it.
  • Heat the olive oil in a small frying pan and add the fish fillets, skin side down. Cook for 3-4mins. Pour half the dressing over the fillets then flip and cook for a further 3-4mins on that side. Pour over the rest of the dressing.
  • Mash the carrots and parsnips adding butter if you want. Season with salt and pepper.
  • Spoon the mash onto two plates to serve and top with each fish fillet and some basil leaves.

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