Hake ‘al cartoccio’
Cooking the fish in parchment ensures it stays beautifully moist
Preparation time: 15 minutes
Cooking time: 35 minutes
A few sprigs of fresh packed rosemary
1 x 200g (7oz) hake fillet
1 small birds eye chilli, chopped
2 whole cloves of garlic, skin left on
Splash of dry white wine
1 lemon, halved, juiced and zested
Tin foil and parchment paper
- Place a piece of tin foil on to a work surface and cover with a layer of parchment paper. Fold over each edge so that the foil and parchment are secured together at the edges
- Put a couple of sprigs of rosemary in the centre of the parchment. Lay the fillet on the sprigs of rosemary and sprinkle most of the chopped chilli (to taste) over the top
- Lightly crush the garlic cloves by putting the flat side of a knife on top and giving it a thump with your hand, then put them on and around the fish. Sprinkle with sea salt
- Lift up the edges of the foil to keep everything in and add the olive oil and wine. Now encase the fish in the foil – it should be in a loose bag but sealed tightly, enabling it to steam.
- Place on a roasting tray and bake in a hot oven 220°C/R7 for 10 minutes.
- Remove from the oven and carefully undo the bag, folding back the sides to make the fish easy to get at. Squeeze a little lemon over the top and garnish with sliced spring onions, the remaining sliced birds eye chilli and lemon zest.
Serving suggestion: Serve with roasted vittoria tomatoes on the vine
Recipe and image courtesy of fish restaurateur Mitch Tonks and Sainsbury’s
Sainsbury’s is inspiring the nation to enjoy more fish this summer with #SwitchtheFish. Until 30 June customers will be encouraged to widen their repertoire by being offered a free portion of a ‘lesser known’ fish from when they ask for one of the ‘Big 5’ fish – salmon, tuna, haddock, cod or prawns – from one of the 400 fish counters in their supermarkets. They will be offered a portion of one of four alternative fish for free – sea bass, coley, hake or loch trout. Ask in store for details.