200g mixed Manzanilla and black Hojiblanca olives
500g ripe mixed colour vine tomatoes
2 cloves garlic, crushed
Handful fresh oregano, leaves picked
Handful flat leaf parsley, leaves picked
2 tbsps white wine
1 tsp sherry vinegar
4 tbsp extra virgin olive oil to drizzle
4 x 200g hake fillets
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.
Heat a little oil in a non-stick frying pan, season the hake and fry, skin side down, for 3-4 minutes until the skin is crisp and the fish almost cooked through. Flip over and cook for a minute on the other side then serve with the tomato and olive salad.