Hake with tapenade and caramelised pears

Method

1. For the tapenade: process all the ingredients in a food processor until finely ground. Set aside.

2. For the caramelised pears: in a large frying pan, heat the oil and butter until the butter is melted.

3. Add the sugar, cinnamon, cumin, balsamic vinegar and a sprinkle of freshly ground black pepper. When the sugar has dissolved, add the pears. Cook for about 15 minutes until the pears are golden and soft. Set aside in the pan.

4. Sprinkle the fish steaks with the lemon juice and rub each one with a little olive oil.

5. Heat a dry, non-stick frying pan until hot. Add the oiled fish and cook on a high heat for about 1 minute on each side. Reduce the heat and cook for a further 5 minutes on each side until browned, but not burned.

6. Bring the pears back to a simmer, stir in the yogurt and cook gently until warmed through, taking care not to overcook or the sauce will split. At the last minute, stir in the basil.

7. To serve, divide the pears between 4 plates, arrange a fish steak on top and finish with a spoonful of tapenade. Add a lemon quarter to each plate.

Cook’s note: Here’s what the Hairies have to say about their recipe: “This is a wonderful seafood dish which is great with cod or any other white fish, although we like to use hake steaks. You forget that Morocco has a huge coastline, so as well as mountains, cities and the Sahara, there is a seaside with all the attached food and culture. Take a nice bit of fish, throw in some Eastern promise and a bit of Mediterranean tapenade and voilà, Moorish Magic. It’s a really good sweet and sour mixture, with the lovely fresh tasting fish in the middle. The tapenade is really important to balance the sweetness of the pears."

Comments                        add a comment

I was a diner in the studio when the Bikers cooked this recipe. It was brilliant. They are now my cooking heros. Jenny H.p.s. Market Kitchen is a brilliant show. I have only been 8 times. And hoping to visit again if they will have me.

Ingredients

4 hake steaks
1/2 lemon, juice only
Olive oil, for frying
lemon quarters, to garnish

For the caramelised pears

2 tsp Olive oil
50g Butter
1 tsp Sugar
1/2 tsp ground cinnamon
1/2 tsp ground cumin
2 tsp Balsamic vinegar
6 ripe Pears, peeled, cored and quartered
250ml plain Yogurt
2 tbsp shredded Basil

For the tapenade

150g pitted black olives
25g capers
6 canned anchovy fillets
6 garlic cloves, coarsely chopped
1 tsp fresh thyme leaves
2 tbsp extra virgin olive oil
1 large pinch freshly ground black pepper

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