This dinner is so quick and easy to make, it’s perfect for if you don’t have a lot of time after work. It has some pretty good flavours and is tasty without being overly complex. I don’t measure these things but based on some of the ingredients, I’d hazard to say that it does contain a bit more salt than most meals. That said, it’s certainly not as bad as some ready meals you may get!
Ignoring the fact that it’s Baltic outside, this dinner would be perfect for a sunny evening, outside with a cold glass of rose…..bring on the summer!
Ingredients (serves 2)
- 2 x boneless hake fillets
- 4 x slices of Parma ham
- 1 x large courgette (or pre-made courgetti)
- 1/2 a red chilli
- 1 x large garlic clove
- 3 sun-dried tomatoes
- A handful of black olives
- Olive oil for cooking and salt and pepper to taste
Method
- Heat your oven up to about 180 degrees.
- Whilst this is heating, use the time to prep the fish and courgetti. Get a non stick baking tray and pour on a little olive oil to stop the fish from sticking. Season the fish with a little salt and pepper. Then, wrap your hake fillets in the Parma ham. Leave on the side until the oven is heated up.
- In the meantime, if making your own courgetti, then grab your spiraliser or peeler and turn your courgette into long, pasta like strips. Leave on one side.
- Finally, chop up your garlic, chilli, olives and sun-dried tomato into small pieces.
- When the oven is heated, pop the hake in. This should take about 13 minutes to cook.
- Heat some olive oil in a large pan on a medium heat and fry the garlic and chilli, making sure that the garlic doesn’t burn. Turn down the heat if needed.
- After 5 minutes, add in the olives and sun-dried tomatoes. Stir it all together so that they start to absorb the garlic and chilli flavours.
- Leave this to fry for another couple of minutes, turning down the heat slightly.
- When your hake has about five minutes left, add your courgetti into the pan. Toss it all around so that it mixes in with the garlic and chilli mixture. Ensure that you move the courgetti around frequently to avoid it sticking. Turn down the heat if needed. You want to make sure that the courgetti is warm but not mushy.
- Once the courgetti and hake are cooked, it’s time to plate up. Put the courgetti on the plate (obviously making sure that you have all of the bits that you cooked it in) and then top it with the hake.
