From the cookbook Gordon Ramsay’s Fast Food
Serves 4
Ingredients
- 4 silver hake (or cod or other white fish) fillets, about 6 oz each
- sea salt and black pepper
- 3 tbsp olive oil, plus extra to drizzle
- 9 oz vine-ripened cherry or small plum tomatoes, quartered
- bunch of scallions (about 8), trimmed and chopped
- 1 tsp superfine sugar
- splash of white wine vinegar
- few thyme sprigs (leaves only)
- small handful of cilantro leaves, chopped
Directions
- Check the hake fillets for any pin bones, removing any you find with a pair of tweezers. Season the fish with salt and pepper. Put 2 tbsp olive oil in a cold skillet and lay the fish fillets on top, skin side down.
- Slowly warm the skillet over low heat, then increase the heat to medium after a minute or two. Pan-fry until the skin is golden and crisp, and the fillets are cooked two-thirds of the way through.
- Turn the fish over and cook the flesh side for 50 to 60 seconds only. Transfer to a plate lined with paper towels to drain; keep warm.
- Add 1 tbsp olive oil to the pan and sauté the tomatoes and scallions for a minute. Add the sugar and a splash of wine vinegar. Cook over high heat for a minute or two until the vinegar has cooked off and the tomatoes are a little soft but still retaining their shape.
- Season the tomatoes well, toss in the herbs, and divide among four warm plates. Place the hake fillets, skin side up, on top and serve immediately with a bottle of Rosemount Diamond Label Pinot Noir.
