Mmmm, party food, it’s great. But somehow its always possible to overshoot the mark with quantities and delicious things get left over. Which is fine by me. I had a bit of my homemade olive tapenade left over last week from our Labour Behind the Label Christmas feast that I hosted, the menu of which I shall post up later in a backwards fashion…
But today let’s deal with the fishy solution to leftover tapenade:
Baked Hake in a Tomato and Tapenade Pain Croustade
1 fillet of hake
1 heaped tablespoon olive tapenade
1 ripe medium tomato, diced small
1 large clove garlic, finely chopped
2 tablespoons breadcrumbs, preferable stale and crisp
salt, pepper and olive oil
1 medium red onion, very finely sliced
Set the red onion to caramelise slowly in a frying pan with olive oil, salt, pepper and a pinch of sugar. Preheat the oven to about 180 degrees C. Make the breadcrumbs and combine with the tapenade, tomato, garlic and a little extra salt, pepper and olive oil.
When the onion is fairly soft place in the bottom of a baking dish. Lie the hake fillet on top and heap the croustade mixture thickly and evenly on top. Bake for about 15 mins or until the fish is just cooked through and serve with plenty of steamed veg and a little rice or pasta dressed in lemon juice and olive oil.
NB… as a slight footnote, I’ve decided that the tapenade prefers to have the capers loosely blended in with everything else rather than stirred in at the end. Change of tack.