Grilling fish is a great way to cook fish, this recipe is also a good way to use up leftover bread for this crispy topping.
Preparation time: 10 mins, Cooking time: 25 mins
For the fish
4 Hake Fillets, skin on
2 rosemary sprigs, leaves chopped
50g bread (about 2 slices), torn into pieces
zest 2 lemons, plus wedges to serve
1 tbsp olive oil
For the crushed potatoes
1kg peeled or scrubbed new potatoes
3 tbsp olive oil
6 spring onions, sliced
handful pitted black olives, chopped
Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn’t essential, but I think it gives a smoother finish to the dish.
Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste. Set aside and keep warm.
Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins. Meanwhile, place the rosemary, bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.
Turn the fish over, then press a quarter of the crumbs over the top of each fillet. Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking. Serve with the crushed new potatoes and lemon wedges for squeezing over.Original recipe can be found here