4 Portions
• 500 g hake fillets
• salt and freshly ground black pepper to taste
• 25 ml olive oil
• juice of a quarter lemon
SAUCE
• 50 ml mayonnaise
• 1 garlic clove, crushed
• 8 fresh basil leaves, finely chopped
• 15 ml capers, finely chopped
• 5 ml lemon juice
• 1 red onion, finely chopped
• salt and freshly ground black pepper to taste
BRUSCHETTA
• 4 slices Portuguese bread
• olive oil
GARNISH
• 40 g rocket
• 10 fresh basil leaves, thinly sliced
• lemon wedges
Preheat the oven to 200ºC. Season the hake with salt and pepper. Heat the olive oil in an ovenproof pan. Fry the fish skin-side down for about 5 minutes until the skin is crisp. Pour over the lemon juice and place in the oven. Roast for 15 minutes. Combine all the sauce ingredients and mix.
To make The bruschetta: Turn on the oven grill and drizzle the bread with olive oil on both sides. Place on a baking tray and grill until toasted on both sides. Remove and divide the rocket between the bread slices. Place a fillet of fish on each and top with a dollop of sauce. Scatter with basil and serve with lemon wedges.