Roast hake with confit garlic
Stuck for ideas for your Friday fish supper? Then look no further - FOUR brings you this superb recipe of roast hake with confit garlic and a cucumber and heritage tomato salad, from Michelin star...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.four-magazine.com.
Ingredients
- 4 x 120gms Hake portions
- 500gms heritage tomatoes
- 1 x small courgettes
- Basil leaves
- 4 x potatoes sliced
- 100ml white wine vinaigrette
- Olive oil for cooking 25 ml
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