Here are a selection of seafood recipes from our friends on the Seafood Coast
You will need – serves 2
- 2 hake steaks 200-250g each
- Spring onions, finely chopped, stick of celery, finely chopped,
- 2 dill pickles, scrape out seeds, chop
- 6 green olives, sliced
- Small handful of mint, chopped
- Small handful of basil, chopped
- Small handful of coriander, chopped
- 1tbsp white wine vinegar
- Squeeze of lemon
- 2 tbsp extra virgin olive oil
Set the oven to maximum.
Season the fish and put in a hot pan with a little oil for a few minutes and turn over when golden then put in the hot oven for about 5 minutes.
Make the salsa verde by mixing together the spring onion, dill pickles, celery, olives, mint, basil and coriander. Add in the vinegar, lemon and olive oil.
Put a good couple of tablespoons of the salsa verde on the plate and put the golden piece of hake on top. Finish with a tiny bit of lemon juice and sprinkling of sea salt.
- 3 garlic cloves
- Handful of fresh parsley
- 50g butter
- 3 scallops
- 3 leaves of tarragon
- White wine
- Olive oil
- Sea salt
First, make the garlic butter. Place the garlic, parsley and butter in a food processor and blitz until smooth. Place a scallop in each shell with a tarragon leaf under each one. Add a glug of wine to each scallop and a drizzle of olive oil. Then place a teaspoon of garlic butter on the top of each scallop. Sprinkle breadcrumbs over each one.
Place the scallops in a roasting dish and cook in the oven for 5-7 minutes. The breadcrumbs should be nicely browned, the scallops firmed up and the olive oil, garlic butter and wine all bubbling together.
Serve 3 scallops to a plate or one plate of 6 to share and get stuck in.