Ingredients (serves 4)

500g jersey royal or baby new potatoes
700g cherry tomatoes
2 tbsp olive oil
4 hake fillets
A pinch of saffron, soaked in 3tbsp warm water for 15 minutes
A knob of butter
1 lemon
120g samphire
A small bunch of parsley (roughly 10g), roughly chopped
A bunch of fresh basil
Method

1. Preheat the oven to 180C.

2. Bring a saucepan of salted water to the boil. Cook the potatoes for 22-25 minutes or until soft enough to pierce a knife through.

3. Tumble the tomatoes into a large roasting dish (large enough to fit the fish and potatoes in, eventually) and toss with olive oil and a good pinch of salt. Roast for an initial 6-7 minutes until the tomatoes are starting to soften.

4. Remove the tomatoes from the oven and nestle the hake amongst them, skin-side down. Pour over he saffron and it’s water. Dot a few bits of butter on top of the the fish and season well with salt and pepper. Grate over the zest of 1 lemon and bake for a further 20 minutes until the fish is cooked through.

5. With about 5 minutes remaining, cook the samphire in a pan over a medium heat with a splash of oil and flash fry for just a couple of minutes. Drain the potatoes.

6. Once the fish is cooked, removed from the oven. Tumble the potatoes into the roasting dish, tear in the basil leaves and coat everything in the buttery, tomato juices. Scatter over the parsley and samphire and serve immediately with a squeeze of lemon, if ya like!

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