Pan-fried Hake with Tomato Relish
Hake is a really good-value fish and deliciously tasty when served with a simple accompaniement like tomatoes.
In his book Fast Food, Gordon Ramsay suggests heating the fish fillets slowly in a cold pan to prevent them from curling up during frying. Season two hake fillets with salt and pepper. Put 2 tbsp of olive oil in a cold frying pan and lay the fish fillets on top, skin side down. Slowly warm the pan over a low heat, then increase the heat to medium after a minute or two. Fry until the skin is golden and crisp, and the fillets are cooked two-thirds off the way through. Turn the fish over and cook on the flesh side for 50-60 seconds only. Transfer to a plate lined with kitchen paper to drain; keep warm.
Add 1 tbsp olive oil to the pan and saute about 150-175g vine-ripened cherry tomatoes [Irish Sunstream Tomatoes from Tesco work really well in this], quartered, with 4 chopped spring onions for about a minute. Add a teaspoon of caster sugar and a splash of white wine vinegar. Cook over a high heat for a minute or two until the vinegar has cooked off and the tomatoes are a little soft but retaining their shape.
Season the tomatoes well, toss in the leaves from a few thyme sprigs and a small handful of chopped coriander leaves, and divide between two warm plates. Place the hake fillet on top, skin side up, and serve immediately.