Mussel Hake And Vegetable Salad Recipe
Ingredients
| 4 fl. oz. olive oil | ||
| 1/4 teaspoon hot chilli powder | ||
| Parsley | 2 Tablespoon, chopped | |
| Dried thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| Garlic | 2 Clove (5gm), 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 | ||
| 8 croutons, kept hot | ||
| Hard boiled eggs | 2 , quartered (GARNISH) | |
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.
Chef
