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Hake and Tomato Crumble

Serves 2


2 small fillets of hake, skin off
6 cherry tomatoes
2 tbsp of olive oil
2 tbsp of sliced fresh basil
120g of plain flour
80g of butter at room temperature
4 tbsp of grated parmesan
Salt and pepper


Preheat the oven to 180ºc. Chop the fillets in small dices, wash and cut the tomatoes in 4 and place all into a small dish suitable for the oven. Add the olive oil and basil, season to taste. Cut the butter in small dice. Place the flour, diced butter and parmesan in a bowl, rub everything between your fingers, until the mix make a light breadcrumb texture. Place the mix over the fish mix. Place into the oven for 30 min, at 180ºc.

Hake and Tomato Crumble Recipe

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