So right now I’m sitting in my apartment in Nice on the Cote D’Azur looking out on what is possibly the most magnificent sun sets have seen this trip.
I’ve been here for just over a week, I’ve eaten some incredible food, I’ve cooked some incredible food but alas as I’m on holiday I’m buggered if I’m taking any snaps of it……just take my word for it 😉
However as I have a little time to kill before wandering out into Nice Old Town in search of more French magic I thought I’d keep my blogging fingers busy and post this little dish I spun up with my own stem broccoli last week before heading Riviera-side.
Hake along with Sea Bream are my two favourite white fish….I’ll be honest here I don’t cook nearly enough of it and I know why……it’s hard to get the good stuff at home a problem further solidified by the incredible Cod Provençal I had earlier today in Le Marche by Nice’s food market…….a first world problem……………
What you need serving 2
1 large Hake fillet cut into four
1/2 glass of white wine
1 clove garlic
Stem broccoli, about 2 handfuls
50 grams sun blushed tomatoes
Big knob of butter
How you do it
Grab a wide pan and get it on the heat, add a lug of olive oil and the butter and bring up to full heat without browning the butter.
Season the hake well all over then add skin side down to the pan and cook for about 2 minutes.
Next flip the hake over and remove from the heat, add the wine to the pan along with the broccoli, garlic and tomatoes. Spoon the pan juices all over the broccoli then add the pan to a pre-heated oven at 180c.
The Hake should cook perfectly in about 6-8 minutes…. Enough time to also cook the broccoli (Al dente) and warm the tomatoes through.
Serve right in the pan with good crusty bread………and speaking of crusty bread……I am outta here, I can smell and hear the kitchens of Nice starting to fire up…….night night 🙂