Baked Hake with Mediterranean Crust

Ingredients

• 4 hake fillets, approx 180g each, skinned and pin-boned
• 50g of black olives
• 25g of sun-dried tomatoes
• 25g of pine nuts
• 3 tsp chervil, chopped
• 1 pinch of saffron
• 50g of cheddar, grated
• 75g of unsalted butter
• 4 large vine tomatoes, cut in half and then into quarters
• 1 red onion, finely chopped
• 125g of rapeseed oil
• 60ml of white wine vinegar
• Cornish sea salt
• freshly ground black pepper