The Willoughton Wanderer

I love fish (and shellfish) so this fits the bill for a perfect summer lunch!

Ingredients:

1 Hake fillet

8 cooked clams

2 large handfuls of washed spinach

1 large tomato coarsely chopped

1 tablespoon tomato puree

1 teaspoon garlic puree

Salt and pepper for seasoning

Olive oil

Pine nuts (a handful)

150ml water

A few cubes of butter

Recipe:

In a medium sized saute pan heat a couple of tablespoons of olive oil and add the chopped tomatoes. Cook over a gentle heat for a few minutes until the tomatoes start to soften. Add the garlic puree and stir in. Cook for a further 2 minutes.

Meanwhile slake the tomato puree down in 150ml of hot water and add to the pan. Once up to heat again add the cooked clams and a handful of pine nuts. Mix together thoroughly then pile in the spinach! Put a lid on the pan and let the spinach gently wilt down, stirring occasionally. Add salt to taste.

Pat dry the hake fillet and season on both sides with a few grinds of salt and pepper. In a heavy-based frying pan heat another two tablespoons of olive oil and add the cubes of butter. Once the butter is foaming place the hake fillet in the pan skin side down and allow to panfry for a few minutes on each side depending on its thickness. You want a nice crisp skin to the hake but don’t overcook it. Once cooked remove from the pan and allow to rest for a couple of minutes.

Dish up the clams in their delightful tomato and spinach sauce and top off with the hake. Add a drizzle of olive oil and voila, tis done!

Enjoy!

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