Grilled Hake Topped with Sauce Vierge

• 4 fresh Hake fillets
• 30ml (2 Tbsp) butter

Sauce Vierge:

• 60ml Food Lover’s Signature extra virgin olive oil
• Juice of half a lemon
• 60g butter
• Handful of basil leaves, chopped
• Handful of chives, chopped
• Handful of dill, chopped
• 200g cherry tomatoes, diced
• 100g Food Lover’s green olives, pitted and chopped
• 60ml (¼ cup) capers, chopped
• 30ml (1 Tbsp) Campagna sundried tomatoes, chopped
• 5ml (1 tsp) lemon zest

• Preheat the oven to 220°C.
• Heat the lemon juice in a pan and add the olive oil and butter.
• Bring to a gentle simmer, and then turn the heat to low. Add the herbs, tomatoes, olives, capers and lemon zest. Stir through the mixture until heated through. Remove from stovetop and set aside.
• To prepare the hake; season with salt and freshly-ground black pepper. Pan fry it briefly on both sides in butter, on a high heat.
• Place the pan in the oven for 4 minutes, remove and serve immediatly topped with the sauce vierge and micro herbs.
• Preheat the oven to 220°C.
• Heat the lemon juice in a pan and add the olive oil and butter.
• Bring to a gentle simmer, and then turn the heat to low. Add the herbs, tomatoes, olives, capers and lemon zest. Stir through the mixture until heated through. Remove from stovetop and set aside.
• To prepare the hake; season with salt and freshly-ground black pepper. Pan fry it briefly on both sides in butter, on a high heat.
• Place the pan in the oven for 4 minutes, remove and serve immediately. Top with the sauce vierge and micro herbs.