Donnybrook Fair Cookery School Head Chef Niall Murphy has agreed to share some of his great recipes, starting with this lovely Mediterranean Roasted Hake…

Ingredients

  • 1 large fennel bulb, trimmed and thinly sliced, fennel fronds reserved
  • 1 large red onion, thinly sliced
  • 2 tbsp olive oil
  • Juice of ½  lemon
  • 1 lemon cut into quarters.
  • 200g cherry tomatoes, halved
  • 3 tbsp balsamic vinegar
  • 4 thick hake fillets, skin on.
  • 1 heaped tbsp capers, drained and rinsed

donnybrook_hakeMethod

Preheat the oven to 200°C/fan180°C/gas 6. Scatter the fennel and onion in a roasting tin and drizzle with 1 tbsp olive oil and the lemon juice. Roast for 10 minutes.

Scatter over the cherry tomatoes and roast for a further 5 minutes, then drizzle with the balsamic vinegar.

Meanwhile, place a large oven tray in the oven to heat.

Rub the skin of the fish with oil, season with a little salt and pepper.

Place on the hot tray with the quartered lemon and roast till the fish flakes, about 10-12 mins.

Remove both trays from the oven. Lay a bed of the roasted vegetables on a warm plate and place a piece of fish on top, garnisg with the roasted lemon and scatter with the chopped capers

This recipe can be adapted for any firm white fish.