Hake, tomato and olive salad

Hake, tomato and olive salad

This Spanish-influenced recipe makes for a show-stopping summer salad

Published: May 25, 2022 at 10:36 am

Fish is underused in salads - but this Spanish-style recipe combining delicious ripe tomatoes and olives with meaty hake shows how easy it is! Ready to serve in 15 minutes, this two-step salad is ideal for an easy al fresco garden lunch with guests.

Ingredients

  • 200g Mixed Manzanilla and black Hojiblanca olives 4 tbsp extra virgin olive oil to drizzle 4 x 200g hake fillets
  • 500g Mixed vine tomatoes
  • 2 cloves of garlic crushed
  • Handful fresh oregano leaves picked
  • Handful flat leaf parsley leaves picked
  • 2tbsp White wine
  • 1tsp Sherry vinegar
  • 4tbsp Extra virgin olive oil
  • 4 x 200g Hake fillets

Method

  • Step 1

    Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.

  • Step 2

    Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.

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