|2 tsp||sunflower oil|
|sea salt and freshly ground black pepper|
|100 ml||wine — red|
|250 ml||cream — fresh|
|1/4 cup||sun-dried tomatoes — in oil, finely chopped|
|1 Tbs||fresh oregano — chopped|
|sun-dried tomatoes — chopped|
|fresh oregano — chopped|
|broccoli — blanched or steamed|
Boil the wine in a small saucepan over a high heat until reduced by about half. Add the cream and simmer until thickened and reduced slightly.
Stir through the sundried tomatoes.
Heat the sunflower oil in frying pan over medium-high heat, season the flesh side of the hake and add the fish to the pan skin-side down. Cook for 3–4 minutes without moving, then turn and fry on the flesh side for 3–4 minutes.
Serve the fish with the sauce spooned over and if you like, some chopped sundried tomatoes and oregano over that. Serve with the broccoli on the side.
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