NEIL'S RECIPES: HAKE WITH ASPARAGUS, NEW POTATOES AND TOMATOES

Name: NEIL'S RECIPES: HAKE WITH ASPARAGUS, NEW POTATOES AND TOMATOES
Ingredients: 4 fillets of hake about 180g each, skin on with scales and bones removed; 8 spears of asparagus, woody ends removed; 8 new potatoes, I like Sharpe’s Express or Aura; A handful of mixed tomatoes, e.g. cherry, coeur de boeuf, yellow – roughly chopped; 200ml organic olive oil; A few herbs – basil, fennel herb and chives are good; A squeeze of lemon; A few halved radishes to garnish (optional); Good salt and pepper

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“My top tip for this dish is to buy the fish as fresh as possible. Pan-fry the fish until it’s just cooked and slightly opaque in the middle. And make sure your

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Cooking tools:

Fish spatula
Nonstick skillet
Saucepan
Pot
Colander
Chef's knife
Cutting board
Mixing bowl
Stove
Measuring spoon
Wooden spoon
Vegetable brush
Paper towel
Citrus press
Plate
Serving platter
Tongs

Ingredients

4 fillets of hake about 180g each, skin on with scales and bones removed
8 spears of asparagus, woody ends removed
8 new potatoes, I like Sharpe’s Express or Aura
A handful of mixed tomatoes, e.g. cherry, coeur de boeuf, yellow – roughly chopped
200ml organic olive oil
A few herbs – basil, fennel herb and chives are good
A squeeze of lemon
A few halved radishes to garnish (optional)
Good salt and pepper