Hake fillet (2 portions)
1 romano pepper, sliced
4 medium potatoes, cut tandomly
1 red onion, sliced
6 kalamata olives
Salt and pepper
Sautée the potatoes onions and red pepper in the olive oil until just lightly coloured. Add the garlic slightly later to avoid it getting to dark, which can make it bitter. Add a little water and the olives and pour into a suitable roasting dish. Braise/roast in a medium hot oven for 30 minutes.
Season the fish fillet with sea salt about half an hour befor cooking. In a cold pan with just a little oil place the fillets skin side down and turn on the heat. Now cook on a medium flame. Make a cartouche from grease proof paper and place it over the fish, so the steam cooks the top. Do not turn the fish over, but let the skin crisp up and the flesh steam under the cartouche. Serve the braised vegetables and set the fish on top. Sprinkle with parsley and drizzle with a little good olive oil.