Baked hake with a mediterranean crust

Baked hake with a mediterranean crust


  1. Mix together the olives, sun-dried-tomatoes, pine nuts, chervil and saffron in a blender or processor until chopped very finely. Combine with the butter and cheese, and set aside
  2. Whisk together the oil, vinegar, chervil and some seasoning for the dressing and dress the tomatoes and onion. Distribute among serving plates
  3. Preheat the oven to 180 °C/gas mark 4
  4. Coat each hake fillet with the crust and put onto a greased baking tray. Bake for 6-8 minutes (this will depend on the thickness of each fillet) and serve each piece on top of the salad

Recipe from Nathan Outlaw for Davidstow, courtesy of

There are more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


A great recipe to get a taste of a health-boosting Mediterranean diet


4 x 180g pieces of hake fillet, skinned and pin-boned
Mediterranean crust: 50g black olives
25g sun-dried tomatoes 25g pine nuts
75g unsalted butter, softened
3 tsp chopped chervil
Pinch of saffron
50g Davidstow® 12mth or 18mth cheddar, grated
125g rapeseed oil
60ml white wine vinegar
Cornish sea salt and freshly ground black pepper 3 tsp chervil
4 tomatoes, cut in half and then into quarters
1 red onion, chopped finely


Time: 20 minutes
Serves: 4
Nutrition: n/a