- 4x 175g Mourne Fishbox Hake fillets
- 3 tablespoons olive oil
- 250gm cherry tomatoes – quartered
- 1 bunch spring onions – trimmed and chopped
- 1 teaspoon caster sugar
- 1 splash white wine vinegar
- 3 sprigs of thyme – leaves only
- 1 handful coriander leaves, chopped
- 1 pinch salt
- 1 pinch black pepper
Season the hake with salt and pepper. Put 2 tablespoons of olive oil into a cold frying pan and place the fillet on top, skin side down.
Slowly warm the pan over a low heat, then increase to a medium heat after a couple of minutes (this will prevent the fish from curling). Fry until the skin is crisp and golden and the fillets are cooked two-thirds of the way through.
Turn the fish over and cook on the flesh side for 50-60 seconds only then transfer to a plate lined with kitchen paper to drain. Keep warm.
Add 1 tablespoon of olive oil to the pan and sauté the tomatoes and spring onions for a minute. Add the sugar and 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, add in the herbs and divide among four warm plates. Place the hake fillets skin side up, on top and serve immediately with baby boiled potatoes or a fresh crisp salad.