Hake with sliced tomato ‘crust’ and lemon-caper dressing
Hake is cod’s poor cousin, and as a result, lesser known and not as expensive. It’s plenty sweet and flaky, with a little more chew than cod, if you cook it protected by vegetables or parchment paper. We use sliced tomatoes grown in Backyard Farms’ greenhouses in Madison, Maine. Look for these or other fruits that are on the vine, larger than cherry tomatoes but smaller than sauce tomatoes. When field tomatoes come into season, use those (whatever size you have). Whisk a lemony caper dressing to spoon over the roast fish.
|Olive oil (for sprinkling)|
|2||pounds skinless, boneless hake (or cod), cut into 4 |
|Salt and black pepper, to taste|
|2||tablespoons chopped fresh oregano or marjoram|
|1||tablespoon chopped fresh mint|
|6||small tomatoes on the vine, thinly sliced|
|Pinch of crushed red pepper|
1. Set the oven at 450 degrees. Lightly oil a 9-by-13-inch baking dish.
2. Set the fish in the dish, skinned side up. Make the pieces an even thickness by tucking under the tail end. Rub the fish with oil and sprinkle with salt, black pepper, oregano or marjoram, and mint.
3. Arrange the tomatoes overlapping on the fish. Sprinkle with olive oil, salt, and red pepper.
4. Roast the fish for 15 minutes or until it is cooked through and firm to the touch.
|Juice of 1 lemon|
|1||teaspoon Dijon mustard|
|Salt and pepper, to taste|
|4||tablespoons olive oil|
|1||heaping tablespoon capers|
|Few sprigs fresh oregano or marjoram (for garnish)|
1. In a bowl, whisk the lemon, mustard, salt, and pepper. Gradually whisk in the olive oil until the dressing emulsifies. Stir in the capers.
2. Set a piece of fish on each of 4 plates. Spoon some dressing over each one. Garnish with oregano or marjoram. Sheryl Julian
This column will run through October and offer simple ways to prepare native ingredients from the farmers’ market, farm stand, or fishmonger.