• 4servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, C, D
MineralsChlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 hake steaks

  2. 1/2 lemon , juice only

  3. olive oil , for frying

  4. lemon wedges , to garnish

  5. 2 tsp olive oil

  6. 50 g butter

  7. 1 tsp sugar

  8. 1/2 tsp ground cinnamon

  9. 1/2 tsp ground cumin

  10. 2 tsp balsamic vinegar

  11. 6 ripe pears , peeled, cored and quartered

  12. 250 ml plain yogurt

  13. 2 tbsp shredded basil

  14. 150 g pitted black olives

  15. 25 g capers

  16. 6 canned tinned anchovies

  17. 6 cloves garlic , coarsely chopped

  18. 1 tsp fresh thyme , leaves only

  19. 2 tbsp extra virgin olive oil

  20. 1 large pinches freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. For the tapenade: process all the ingredients in a food processor until finely ground. Set aside.

  2. For the caramelised pears: in a large frying pan, heat the oil and butter until the butter is melted.

  3. Add the sugar, cinnamon, cumin, balsamic vinegar and a sprinkle of freshly ground black pepper. When the sugar has dissolved, add the pears. Cook for about 15 minutes until the pears are golden and soft. Set aside in the pan.

  4. Sprinkle the fish steaks with the lemon juice and rub each one with a little olive oil.

  5. Heat a dry, non-stick frying pan until hot. Add the oiled fish and cook on a high heat for about 1 minute on each side. Reduce the heat and cook for a further 5 minutes on each side until browned, but not burned.

  6. Bring the pears back to a simmer, stir in the yogurt and cook gently until warmed through, taking care not to overcook or the sauce will split. At the last minute, stir in the basil.

  7. To serve, divide the pears between 4 plates, arrange a fish steak on top and finish with a spoonful of tapenade. Add a lemon quarter to each plate.

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