Roasted Hake Marinated Vegetables, and Aromatic Tomato Sauce

Roasted Hake Marinated Vegetables, and Aromatic Tomato Sauce

Basil Oil

1 cup washed and stemmed basil.
¼ cup olive oil

Blanch basil in boiling salted water, shock in ice water. Squeeze out excess water and place in blender. Add oil and process for 5 minutes. Pour mixture in to tightly covered container and let stand for at least 6 hours.[overnight is preferred] Strain though a chinois and store in tightly covered container.


1 tsp. Tabasco
¼ c. Red wine vinegar
¼ c. Soy
¼ c. ketchup
½ c. butter

Bring to a boil. Blend until smooth.

Marinated Vegetables

1 plum tomato peeled and diced
½ onion chopped
½ bulb fennel brunoise
½ zucchini brunoise
2 celery branch brunoise
1 red pepper peeled, brunoise
1 green pepper peeled, brunoise
10 black olives chopped
10 green olives chopped
1 tbs. Capers
1 clove garlic
1 branch thyme leaves
1 thai chili chopped fine
2 thai basil leaves chiffonade
1 pinch saffron
olive oil

Sweat onion and garlic in olive oil until translucent. Blanch all other vegetables separately and shock. Add all ingredients into a container and cover with olive oil.

To Serve

4 - 6 ounce hake
Thyme branch

Season hake and sauté until colored on both sides. Warm sauce and pour onto plate. Cover hake with vegetables, at room temperature, about ½ inch thick. Put basil oil around sauce. Garnish with a thyme branch.