Mussel Hake And Vegetable Salad Recipe


MethodMain Ingredient


 Olive oil4 Ounce
 Hot chili powder1⁄4 Teaspoon
 Chopped parsley2 Tablespoon
 Dried thyme1⁄4 Teaspoon
 Bay leaf1
 Garlic2 Clove (10 gm), crushed
 Hake1 1⁄2 Pound, cut into 6 x 1 inch slices
 Frozen petits pois4 Ounce, thawed, cooked until tender and drained
 Canned red pimientos3 , drained and cut into strips
 Mussels24 , scrubbed and steamed
 Croutons8 (Kept Hot)
 Hard boiled eggs2 , quartered


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.