Eunice Power- BAKED HAKE with CHORIZO CRUMB

This dish also works well with haddock and cod. The crumb can be prepared up to a

day in advance, and also freezes really well. I recommend serving this with crushed

potatoes with preserved lemon dressing and green beans.

1 Preheat the oven to 180 °C fan.

2 To make the crumb: Blitz the chorizo in a food processor for a minute.

Then add the garlic and the breadcrumbs, and blitz for another minute

or so. Then add the olive oil, butter and parsley and blitz briefly until just

combined. Divide the mixture into 4 portions and press evenly onto the top

of each hake fillet..

3 To make the sauce: First, heat the oil in a medium-sized frying pan. Add

the shallot and fry over a gentle heat for about 5 minutes until softened. Then

add the garlic, smoked paprika, chopped tomatoes, tomato puree, sugar and

a little salt and pepper. Bring to the boil, then reduce the heat and simmer

gently for 10 minutes until the sauce thickens. Taste and adjust seasoning if

needed. Blend the sauce with a hand blender until smooth.

4 Pour the sauce into the base of an ovenproof dish. Carefully place the hake

fillets, skin side down, on top of the sauce with the crumb topping facing up.

Bake in the preheated oven for 10 minutes, or until the crumb is golden and

crispy.

NOTE: The crumb also makes a fantastic stuffing for chicken fillets wrapped

in Parma ham, baked and served with a tomato sauce.