Hake steaks en papillote

Hake steaks always have more flavour than fillets.  Now, wrap them in paper with some well-prepared tomatoes and some basil, bake them in an oven and the result is stunning.  They make a starter of, what should turn out to be, a magnificent dinner.

Preparation Time: 10 Mins

Cooking Time: 25 Mins

Total Time: 35 Mins

Ingredients

For 4 servings…

                     Olive oil    

2 tbs               Basil leaves  - shredded          

4 steaks           Hake        

                     Pepper  - freshly ground, black 

                     Salt          

For the tomatoes

1 tin                Tomatoes  - plum     

½ tsp              Salt  - flakes

1 tsp               Thyme  - leaves       

  Pepper  - freshly ground, black         

To serve

4 tbs               Tapenade  

Method

To prepare the tomatoes…

Cut the tomatoes in half and place them cut- side up in a lightly oiled pan.  Sprinkle over the salt, thyme leaves and some pepper and heat for 10 minutes.  Leave to cool.

To cook the fish…

Heat an oven 240°C.

Prepare four squares of cooking parchment and oil them well with olive oil.  Put 3 pieces of tomato slightly off-centre on each square and sprinkle with basil.

Season the pieces of hake on both sides with salt and pepper and put them on top of the tomatoes.  Fold and seal the parcels, place them on a baking sheet and bake for 15 minutes.

Serve the papillotes on a large plate and slit them open at the table so that everyone can enjoy the aroma.  Place the contents on to 4 warmed plates and spoon around some tapenade.

Variations

This recipe can be used to cook cod, haddock, sea base, turbot or halibut.

Wine recommendations

          A dry white wine,

  Conventional

           Chablis

  Interesting

           Côte Chalonnaise blanc

           Jurançon sec

  Special

           Chablis 1er cru

           Savigny-Lès-Beaune blanc