Hake with Olives and An Easy Tomato Sauce

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This dish is super easy to make and you can use this sauce for absolutely everything! The trick is to buy the best fresh fish from your fishmonger.


INGREDIENTS

4 x 150 g hake fillets, skin off and deboned
1 tbsp dried Italian spices
Olive oil
Sea salt and black pepper
350 g broccoli, rinsed

For the sauce:

4 garlic cloves, crushed
2 red chillies, chopped
1 large handful of fresh basil
anchovies and a tsp of their oil
2 tbsp marinated olives (I bought mine from Woolworths they were marinated in red wine, rosemary, red peppers, garlic and chilli)
1 large brown onion, roughly chopped
2 tins whole Italia tomatoes
1 tsp sugar/xylitol
Sea salt and black pepper


METHOD
Serves 4
Preparation 5 minutes
Cooking time 40 minutes


Place a large saucepan on high heat, add a tablespoon of olive oil. Then add the chopped onions, chili, garlic and anchovies. Then wash the basil, seperate the basil leaves from the stems, set the leaves aside then roughly chop the stems; add it to the pan. Fry for 7 minutes.  Then add the olives along with the peppers in the jar and fry for another 3 minutes. 

Once everything has softened, add the tinned tomatoes, sugar and a large grind of black pepper. Cover and simmer for 15 minutes, stirring occasionally. Once the sauce has cooked for 15 minutes, take the lid off and reduce, use a spoon and break up the whole tomatoes.

Place a large non-stick frying pan on high heat add tbsp of olive oil and wait for the oil to heat up. Season the fish with the Italian spices, sea salt and black pepper and place in the pan. Fry for 3-4 minutes on each side or until flakey.

Boil the kettle and thoroughly rinse the broccoli, place a pot on high heat and add boiling water. Boil the broccoli for 3 minutes, then place in an ice-cold bowl of water to stop the cooking process. I like my broccoli crunchy, if you like yours a  bit softer cook for a couple more minutes.

Once the sauce has been reduced add the majority of the basil leaves and stir.

To dish up, place the fish fillets on plates, top with the sauce and garnish with fresh basil, serve immediately.

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