olive oil Archives

Sweet potato

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

1 hour 10 minutes

Stew recipes

Dad’s oxtail

6 hours

Apple recipes

Chicken tray bake with roast apples and thyme

50 minutes

Chops recipes

Brenda’s Mexican pork chops

30 minutes

Beef recipes

Lorraine’s fillet in phyllo pastry

30 minutes

Italian recipes

Roast pepper panzanella

20 minutes

Vegetarian recipes

Braised fennel

1 hour

Italian recipes

The perfect risotto

1 hour 40 minutes

Italian recipes

Squid ink pasta and prawns all’amatriciana

25 minutes

Chicken recipes

Rustic chicken pie

2 hours

Pan-roasted hake with chilli and olives

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

1 T olive oil
1 t salt
800 g hake fillets, scored
2 cloves garlic, finely chopped
1 red chilli, finely chopped
8 black olives, smashed and stoned
8 green olives, smashed and stoned
2 T olive oil
1 T lemon juice
sea salt and freshly ground black pepper, to taste
200 g baby spinach, blanched

Method

Heat the oil and salt in a frying pan over a high heat. Once smoking, pour the oil out of the pan and add a little more oil to the pan. This will prevent the fish from sticking.
Place the hake fillets in the pan skin side down and cook for 3–4 minutes, or until crisp. Turn and fry on the other side for 2 minutes, depending on the thickness of the fish.
Toss the remaining ingredients, except the baby spinach, in a bowl and coat evenly in the dressing. 4 Serve with the crispy salted fish and blanched spinach.

Cook’s note: Score the skin of the fish so that it doesn’t curl up when frying. Cut 3 small slits in the skin using a sharp knife.

DISCOVER MORE FISHY RECIPES HERE

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Crispy Szechuan pepper tofu

Twice-baked sweet potatoes with spicy sausage, bitter greens and crispy shallots

Dad’s oxtail

Chicken tray bake with roast apples and thyme

Brenda’s Mexican pork chops

Lorraine’s fillet in phyllo pastry

Roast pepper panzanella

Braised fennel

The perfect risotto

Squid ink pasta and prawns all’amatriciana

Rustic chicken pie

Viv’s quick-and-easy panko chicken

Pan-roasted hake with chilli and olives

Pan-roasted hake with chilli and olives

Ingredients

Method