Fish is underused in salads - but this Spanish-style recipe combining delicious ripe tomatoes and olives with meaty hake shows how easy it is! Ready to serve in 15 minutes, this two-step salad is ideal for an easy al fresco garden lunch with guests.
Hake, tomato and olive salad
This Spanish-influenced recipe makes for a show-stopping summer salad
Published: May 25, 2022 at 10:36 am
Ingredients
- 200g Mixed Manzanilla and black Hojiblanca olives 4 tbsp extra virgin olive oil to drizzle 4 x 200g hake fillets
- 500g Mixed vine tomatoes
- 2 cloves of garlic crushed
- Handful fresh oregano leaves picked
- Handful flat leaf parsley leaves picked
- 2tbsp White wine
- 1tsp Sherry vinegar
- 4tbsp Extra virgin olive oil
- 4 x 200g Hake fillets
Method
Step 1
Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.
Step 2
Slice the tomatoes and arrange on a platter with the olives. Scatter with garlic, herbs and lots of sea salt and black pepper. Whisk the white wine and vinegar with a little seasoning then whisk in the olive oil and pour over the tomatoes. Leave to stand.
