This is a really simple dish which you can adapt for practically any fish you like. I went for Hake- because that’s what was fresh on the day. I find it is best to go to your fishmongers and ask what’s good- rather than setting out with a particular fish in mind. The reason for this is two-fold- firstly you’ll get chatting to them and this will build up a relationship with your fish monger (I used to work as one during college), which means you are more likely to get the freshest fish going. Secondly you might get to try something new, which wouldn’t have entered your mind otherwise!
200g of Hake per person
Mushrooms (whatever variety you like)
Juice of half a lemon
Drizzle of olive oil
50g Samphire per person
Firstly you lay the fish, skin side down on tin-foil. Then drizzle the fish with olive oil. Season well. This recipe is incredibly versatile, but this time I decided that I would cook the Hake with mushrooms and cherry tomatoes. I chopped both up into rough chunks and spread them out around the fish. The final touch is to drizzle them with the juice of half a lemon.
As I have said this dish is very versatile, so feel free to use whatever vegetables or herbs you have lying about.
When you have thrown everything you want into the parcel, bring the two long sides of the tin foil together, fold them tightly so that all the juices will be sealed in during cooking. As you fold along the tin-foil, twist the ends, so that the parcel is completely sealed. Place in an oven-tray to ensure that any possible leakage will be contained!
Place in a pre-heated oven, set to 180 degrees Celsius for about 20 minutes.
While the fish is cooking wash the samphire, and have water boiling. Just before plating up, dunk the samphire in the boiling water for about a minute. That’s all it needs. It is a delicious accompaniment to fish. For those who haven’t tried it, it is like a salty asparagus.
As you can see the fish and the vegetables produce delicious juices all of their own, I often spoon some of this over the fish after serving. I served the Hake with some steamed new potatoes, and the samphire.