from “Cook with M&S Food”

Ingredients

• 2x hake fillets
• 4x slices Parma ham
• 1x bag of chunky Mediterranean style mixed vegetables
• 1x bag of puy lentils (pre-cooked)
• 1x jar of M&S Mediterranean paste
• Some basil leaves

Special Equipment

• Medium frying pan
• Large oven-proof pan

Preparation

• Hake
• Wrap 1 or 2 sheets of Parma ham around the hake fillets, front and back, and then put to one side

Cooking

• Step 1 – Vegetables
• Add 2 tbsp of oil to an ovenproof pan, saute the vegetables for 8-10 minutes on a medium heat, season to taste
• Add 1/2 the jar of the Mediterranean paste and 100 ml of water to the pan. Bring to a gentle simmer and cook for a further 10-12 minutes

• Step 2 – Hake
• Preheat the oven for later at 190 degC /Fan 170 degC /Gas
• In a separate frying pan over a medium/brisk heat, cook the wrapped hake fillets for 2-3 minutes on each side, until the ham is crisp and caramelised

• Step 3 – Combine
• Place the hake fillets on top of the vegetables in the ovenproof pan
• Transfer the pan to the oven to finish cooking for 5-7 minutes
• Reheat the Puy lentils for 1 minute in a 900 degC microwave

Presentation

• Use heated plates
• Serve the lentils in the plate, with the hake fillet on top and the vegetables around
• Garnish with basil leaves

Nice, easy and quick recipe!

Goes well with a crisp Semillon Sauvignon Blanc from Australia

From “Fresh Start” by Tom Kerridge

Ingredients

• 4 skinless (preferably) plaice fillets, 180g (6 oz) each
• 100g (3.5 oz) sourdough bread
• 1 large free-range egg
• 1 unwaxed lemon
• 6 tbsp flatleaf parsley
• 4 tbsp reduced fat mayonnaise
• 4 tbsp Greek-style yoghurt (0% fat)
• 2 tbsp cornichons
• 2 tbsp baby capers
• Olive oil

Special Equipment

• Baking tray
• Small food processor
• Small pan

Preparation

• Step 1 – Boiled egg
• Hard-boil the egg

K’s tip: by putting the egg in a pan with cold water, heating the pan to boil and boiling for 5 minutes, you avoid the cold egg (coming from the fridge) splitting open if plunged in hot water

• Step 2 – Gremolata
• Wash lemon and then peel skin of a whole lemon
• Remove crust from sourdough bread slices
• Break bread in small pieces
• Place bread in food processor and pulse to small crumbs
• Add 2 tbsp of chopped parsley
• Add the lemon skins
• Pulse together with bread in food processor to fine crumbs
• Place into bowl and set aside

• Step 3 – Tartare Sauce
• Place mayonnaise and yoghurt into a bowl
• Peel the hard boiled egg, chop in small pieces and add
• Add drained and washed cornichons, finely chopped
• Add drained and washed cappers
• Add 2 tbsp flatleaf parsley, finely chopped
• Season with a little black pepper
• Stir with a spoon until well mixed

Cooking

• Turn the oven to the grill setting
• Put plates in bottom of oven to warm up
• Oil a baking tray (use olive oil)
• Place the plaice fillets on the tray (skin down if there is skin)
• Paint some olive oil on the fish
• Season with salt and pepper
• Cover fish with an even layer of Gremolata crumb
• Grill on top shelf of oven for 5-8 minutes or until Gremolata crumb is crispy and the fish is cooked
• Keep an eye on it to make sure the topping does not burn

Presentation

• Use heated plates
• Display the fish fillets with the tartare sauce to the side
• Serve with baked potato wedges and green beans

The star of the show in my view is the home-made tartare sauce

Watch out for “my”(!) baked potato wedges recipe coming soon…