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Mussel Hake And Vegetable Salad

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  Olive oil 4 Ounce
  Hot chili powder 1⁄4 Teaspoon
  Chopped parsley 2 Tablespoon
  Dried thyme 1⁄4 Teaspoon
  Bay leaf 1
  Garlic 2 Clove (10 gm), crushed
  Hake 1 1⁄2 Pound, cut into 6 x 1 inch slices
  Frozen petits pois 4 Ounce, thawed, cooked until tender and drained
  Canned red pimientos 3 , drained and cut into strips
  Mussels 24 , scrubbed and steamed
  Croutons 8 (Kept Hot)
  Hard boiled eggs 2 , quartered

In a shallow ovenproof dish large enough to hold the fish slices in one layer, combine the olive oil, chilli powder, parsley, thyme, bay leaf and garlic.
Place the fish in the dish and marinate at room temperature for 1 hour, basting occasionally.
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C).
Cover the dish tightly and place it in the oven.
Bake for 15 minutes.
Remove the dish from the oven.
Uncover and place the petits pois, pimientos and mussels in the dish.
Return it to the oven and bake for a further 5 to 10 minutes or until the fish flakes easily when tested with a fork.
Remove the dish from the oven.
Remove and discard the bay leaf.
Garnish with the croutons and hard boiled eggs and serve immediately.

Recipe Summary

Side Dish

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Mussel Hake And Vegetable Salad Recipe