Baked Hake with Sundried Tomato Tapenade




This is one of my favourite ways to cook a thick piece of fish. In this instance Ashton’s supplied me with two pieces of hake shoulder – which is the thickest, meatiest part of the fish, and requires a fair amount of cooking in order to ensure it cooks right through. So that the fish didn’t dry out on the outside, I coated the top of it with a thick layer of tapenade, which did a fabulous job. This recipe works equally well with any thick fish loin. If you only have fillets, fold them in half to give you more depth of fish so they don’t dry out during cooking.

Ingredients (Serves 2):

2 pieces of fish loin, skin removed (unless the fish is exceptionally thick -see method)

1 tbsp capers, rinsed

6 sun dried tomatoes

12 black olives

a handful of basil leaves

a drizzle of olive oil

sea salt & freshly ground pepper

chopped flat leaf parsley for garnish



Preheat the oven to 200C.

Place the fish in an ovenproof baking dish and season well.

Place all the other ingredients in a food processor and blitz until well chopped (the coarseness is up to you).

Smear the tapenade on top of the fish and pop into the hot oven for approx 20 minutes, depending on the thickness of your fish. NB If the fish is exceptionally thick, as this was, leave the skin on and pan fry, skin side down for 5 minutes before transferring to the hot oven. If you have a digital thermometer, the internal temperature of the fish should be a minimum of 63C. 

Serve with a sprinkling of chopped parsley and any juices from the dish drizzled over the top.