Ingredients

• 25ml/1oz sun-dried tomato oil (the oil from a jar of sun-dried tomatoes)
• 1 clove garlic
• finely chopped
• 1 tbsp chopped red onion
• pinch dried chilli flakes
• 50g/2oz sun-dried tomatoes
• 50g/2oz fresh peas
• 50g/2oz fresh breadcrumbs
• 100g/3½oz hake
• 50g/2oz plain flour
• 1 free-range egg
• beaten
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the tomato salsa
• heat the oil in a frying pan and cook the garlic
• onion and chilli until soft.
• Add the tomatoes and cook for five minutes.
• To make the hake
• place the peas and breadcrumbs in a food processor and blend together.
• Toss the hake in the flour
• dip in the egg then roll in the pea crust until coated all over.
• Heat the olive oil in a frying pan and fry the hake for one minute on each side until coloured.
• Place in the oven and roast for five minutes or until cooked through. Season with salt and freshly ground black pepper.
• Serve the hake in the middle of a warm plate and spoon the salsa around.