Grilled Hake on Tapenade Toast with Tomato and Parsley Salad - Sarah Graham Food

Ingredients

• 4 portions of hake, dorade or seawise (farmed) cob, bones removed; if leaving the skin on, score it with a small sharp knife
• 2 crispy rolls, halved 2 garlic cloves, peeled olive oil
• 1 big ripe heirloom tomato, cubed, or 1 punnet cherry tomatoes, quartered
• 1⁄2 a small red onion, chopped
• 1 handful of cleaned, picked flat-leaf parsley
• 2 Tbsp red wine vinegar
• 4 Tbsp olive oil
• Salt and pepper
• 150g pitted black calamata olives
• 8 basil leaves, torn by hand
• 1 tsp capers
• 2 anchovy fillets
• 1⁄2 tsp tomato paste
• Dash olive oil
• Red wine vinegar (optional, to taste)