Name: Greek pickled fish
Yield: 4 servings
Cuisine: Bake
Ingredients: 800.00 g hake frozen fillets; 45.00 ml olive oil or sunflower oil; 1.00 lemon juice; 2.00 onions medium, chopped; 4.00 garlic cloves, thinly sliced; 190.00 ml olive oil or sunflower oil; 410.00 g tomatoes chopped; sea salt and freshly ground black pepper; 45.00 ml currants; 5.00 ml dried mixed herbs; 5.00 ml sugar; 125.00 ml vinegar; 125.00 ml olive oil or sunflower oil; olives black, optional

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Ingredients (14)

800.00 g	hake — frozen fillets
45.00 ml	olive oil — or sunflower oil
1.00	lemon juice

SAUCE

2.00	onions — medium, chopped
4.00	garlic — cloves, thinly sliced
190.00 ml	olive oil — or sunflower oil
410.00 g	tomatoes — chopped
	sea salt and freshly ground black pepper
45.00 ml	currants
5.00 ml	dried mixed herbs
5.00 ml	sugar
125.00 ml	vinegar
125.00 ml	olive oil — or sunflower oil
	olives — black, optional

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Method:

Preheat the oven to 190 °C and spray an ovenproof dish with non-stick spray or brush with a little oil.
Halve each fish fillet lengthwise with a sharp knife. Arrange the fillets in a single layer in an ovenproof dish and drizzle with oil and lemon juice.
Bake for about 35 minutes uncovered, until just done.
Meanwhile, prepare the sauce. Fry the onions and garlic in the 190 ml oil until tender and fragrant. Add the tomatoes, salt and black pepper, currants, herbs and sugar and bring to the boil.
Simmer slowly for three minutes. Add the vinegar and oil and simmer for another five minutes. Add the black olives if desired.
Place the fish fillets in a plastic or glass dish (do not use a metal container) and pour the sauce over to cover. Leave in the fridge overnight so the flavours can develop.
The fish will keep well in the fridge for up to five days.