- 1 T capers
- 4–6 anchovy fillets
- 3 cloves garlic, chopped
- 70 g olives, halved
- 1 chilli, chopped
- 2 T olive oil
- 1 T tomato paste
- 1 x 600 g pack Woolworths frozen hake fillets
- 50 g Parmesan
- exotic tomatoes, chopped, for serving
- pickled red onion, for serving
- basil leaves, for serving
- 2 x 400 g cans cherry tomatoes
Fry capers, anchovy fillets, chopped garlic, halved olives and chopped chilli in 2 T olive oil in a large ovenproof pan over a medium to low heat.
When fragrant, add the cherry tomatoes and bring to a simmer. Add tomato paste and a little water if necessary to loosen.
Meanwhile preheat the grill, grease a baking tray and arrange the frozen hake fillets on the tray. Season and grill for 5–7 minutes. Place the fish in the sauce and grate over Parmesan, then grill until golden and bubbling, 3–5 minutes.
Serve hot topped with chopped exotic tomatoes, pickled red onion, basil leaves and orzo, cheesy polenta or Woolworths frozen mash.
Cook's note: The worst thing about entertaining? Washing up, hands down. Do yourself a favour and serve this winning supper in the centre of the table, straight out the pan