Pan seared fish with tomato white wine & basil
Fresh Hake in a bright sauce, full of flavour
This dinner idea was inspired by a recipe found on Pinterest, which I played with a bit as usual and ended up with the below. I must add that the smells while cooking were amazing and just added to the anticipation of the dining.
Preheat oven to 190 degrees C.
Heat a little olive oil in a pan over medium heat. Depending on children and/or taste, add a small sprinkle (up to half a tsp) of red chilli flakes and 1tsp crushed garlic. Sauté for a minute.
Add a tin of chopped tomatoes and a few halved cherry tomatoes and cook for about 10 minutes. Add in a quarter cup of dry white wine and let the mixture simmer.
Add half a cup of finely chopped fresh basil, 2 tbsp freshly squeezed lemon juice, a quarter tsp lemon zest, ground salt and black pepper and cook for 2 more minutes. Then transfer into a bowl and set aside.
Season portions of fresh skinless hake on both sides with salt and pepper. Heat a little olive oil in a large oven proof non stick pan over medium high heat. Place the hake in the oil until golden brown, approximately 6 minutes. Carefully turn the hake over, pour over the wine and tomato sauce and place in the oven for a further 5-10 minutes or until cooked through.
While the fish is cooking in the oven, mix 1,5 cups couscous and 1,5 cups of boiling water in a bowl. Add 1 Knorr vegetable stock pot and a dash of olive oil. Mix well and cover with cling wrap or a plate. Wait 3-4 minutes before fluffing with a fork.
Serve (with some of that crisp white wine) and enjoy!