Mussel Hake And Vegetable Salad Recipe
This Mussel Hake And Vegetable Salad recipe is totally satisfying, Guaranteed! I will prepare this Mussel Hake And Vegetable Salad as Side Dish for a get-together I am soon going to host. Use the freshest of Seafood available to get a flavorful Mussel Hake And Vegetable Salad. Please try this recipe of Mussel Hake And Vegetable Salad and if you are fully satisfied, spread the taste by sharing on other social networks.
Ingredients
4 fl. oz. olive oil
1/4 teaspoon hot chilli powder
2 tablespoons chopped fresh parsley
1/4 teaspoon dried thyme
1 bay leaf
2 garlic cloves, crushed
1 1/2 lb. hake, cut into 6 x 1 inch slices
4 oz. frozen petits pois, thawed, cooked until tender and drained
3 canned red pimientos, drained and cut into strips
24 mussels, scrubbed and steamed
GARNISH
8 croutons, kept hot
2 hard boiled eggs, quartered
Directions
In a shallow ovenproof dish large enough to hold the fish slices in one layer, combine the olive oil, chilli powder, parsley, thyme, bay leaf and garlic.
Place the fish in the dish and marinate at room temperature for 1 hour, basting occasionally.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Cover the dish tightly and place it in the oven.
Bake for 15 minutes.
Remove the dish from the oven.
Uncover and place the petits pois, pimientos and mussels in the dish.
Return it to the oven and bake for a further 5 to 10 minutes or until the fish flakes easily when tested with a fork.
Remove the dish from the oven.
Remove and discard the bay leaf.
Garnish with the croutons and hard boiled eggs and serve immediately.
Place the fish in the dish and marinate at room temperature for 1 hour, basting occasionally.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Cover the dish tightly and place it in the oven.
Bake for 15 minutes.
Remove the dish from the oven.
Uncover and place the petits pois, pimientos and mussels in the dish.
Return it to the oven and bake for a further 5 to 10 minutes or until the fish flakes easily when tested with a fork.
Remove the dish from the oven.
Remove and discard the bay leaf.
Garnish with the croutons and hard boiled eggs and serve immediately.
