Ingredients

Method

• 2 hake fillets
• Olive oil
• 12 smashed black olives
• A handful of chopped parsley
• Olive oil
• Ready-made tapenade
• Green beans

Method

Ingredients

Preheat the oven to 180°C. Using a sharp knife, score the skin of hake fillets, then rub lightly with olive oil and season to taste. Place a pan over a medium to high heat and, when hot, fry the fish skin-side down for 3 minutes, or until golden.
Carefully flip and fry for a further minute. Transfer to a baking tray and finish off in the oven for 5 minutes. Fold smashed black olives, a handful of chopped parsley and a drizzle of olive oil into ready-made tapenade. Spoon over the hake and serve with blanched green beans.