Baked hake with a Mediterranean crust

• 4 x 180g pieces of hake fillet, skinned and pin-boned
• 3 tsp chervil
• 4 tomatoes, cut in half then cut into quarters
• 1 red onion, chopped finely
• 125 g (4.4oz) rapeseed oil
• 60 ml (2.1fl oz) white wine vinegar
• 50 g (1.8oz) black olives
• 25 g (0.9oz) sun-dried tomatoes
• 25 g (0.9oz) pine nuts
• 75 g (2.6oz) unsalted butter, softened
• 3 tsp chopped chervil
• 1 pinch saffron
• 50 g (1.8oz) mature cheddar, grated

1. Mix together the olives, sun-dried-tomatoes, pine nuts, chervil and saffron in a blender or processor until chopped very finely.
2. Combine with the butter and cheese, and set aside.
3. Whisk together the oil, vinegar, chervil and some seasoning for the dressing and dress the tomatoes and onion.
4. Distribute among serving plates.
5. Preheat the oven to 180C/gas mark 4
6. Coat each hake fillet with the crust and put onto a greased baking tray.
7. Bake for 6-8 minutes (this will depend on the thickness of each fillet) and serve each piece on top of the salad.

hake fillet, chervil, tomatoes, red onion, rapeseed oil, white wine vinegar, black olives, tomatoes, nuts, unsalted butter, chervil, saffron, cheddar

Taken from www.lovefood.com/guide/recipes/47487/baked-hake-with-a-mediterranean-crust (may not work)