Gratin of Hake With Tomatoes, Basil, Olives And Parmesan

• porsi: 4

Bahan-bahan

2 tsp olive oil, plus 2 tbsp

600g ripe tomatoes, peeled and sliced 5mm thick

Maldon sea salt and freshly ground black pepper

1 large garlic clove, peeled and very thinly sliced

4 x 150g pieces of hake fillet, skin removed

10 basil leaves

100mI regular or double cream

50g Parmesan

16 fat black olives, such as Kalamata, stones removed and finely chopped

8 small basil leaves, for serving

Petunjuk

1 Preheat the oven to 180C/160C fan/gas mark 4.

2 Rub an ovenproof gratin dish with the two teaspoons of olive oil. Place the sliced tomatoes in the dish and season with salt and pepper. Sprinkle with the sliced garlic. Lay the pieces of fish on next. Tear the basil leaves and scatter over the fish. Whisk the cream and Parmesan together and season to taste with salt and pepper. Spoon the cream directly over the fish.

3 The dish can now be cooked immediately or covered and refrigerated for up to two hours. To cook, place in the preheated oven and bake for 20—25 minutes, until the fish is just cooked through and the cream and tomatoes have become a bubbling light sauce with a golden hue.

4 Mix the chopped olives with the remaining olive oil and drizzle over the dish. Scatter the small basil leaves over the top and serve.

Catatan

"The firm texture of hake is perfect for this dish, although cod, pollock and salmon are also good here. Really ripe tomatoes are essential to add sweetness and depth of flavour to the sauce. The final addition to the dish of the strong-tasting chopped olive and basil pulls the flavours together. The cooked gratin should arrive at the table bubbling hot, with a rich golden colour." - Rory O’Connell