-
Blister the peppers under the
grill or over a flame until blackened, then put in a bowl,
cover with cling film and leave to cool. Peel and deseed
the peppers, catching any juices by straining them into a
small bowl and setting aside. Cut the pepper flesh into
thin strips and set aside.
-
Put 3 tbsp of the olive oil in
a shallow pan with the onion, thyme and stems and sweat
over a low heat for 15-20 mins until softened and starting
to brown. Add the pepper strips, half the honey, half the
pepper juice and 2 tbsp sherry vinegar, and cook until it
makes a sticky relish. Season with the paprika, stir
through the olives and set aside - this is best served at
room temperature.
-
Mix the remaining pepper
juices, vinegar and honey with 2 tbsp olive oil and half
the thyme leaves to make a dressing, then set aside. Toss
the flour with the rest of the thyme leaves and some
seasoning and use to dust the hake.
-
Heat the remaining olive oil
in a large non-stick frying pan and fry the hake for 6 - 8
mins, skin-side down until golden, then flip over and
continue to fry until cooked through. Spoon a puddle of
the pepper mix onto each plate and top with a piece of
hake. Alternatively, you can cover the hake in thyme
leaves and breadcrumbs and cook in the oven for 25-30
mins. Drizzle the dressing over the plate and serve. Grate
some parmesan over the peppers for a fuller flavour.
|
DAILY
DINNERS 
