M A I N S
SERVINGS 6
TIME 40MIN
METHOD OVEN: 180 °C
method STEP 1
INGREDIENTS
Frozen hake fillets
6
Preheat oven to 180 ° C. Place fish in oven-proof dish.
Baby tomatoes
200g
STEP 2 Layer remaining ingredients on top. STEP 3 Season to taste and bake for 30 minutes.
Sundried tomatoes, chopped + 30ml of the juice
12
Pitted olives + 30ml brine
12
STEP 4
Garnish with herbs and serve with mash, rice or pap.
Olive oil
50ml
Juice of ½ lemon
Salt, pepper to season
Parsley or basil to serve
ABOUT THE COOK Abigail Donnelly is a name that resonates with food enthusiasts and aspiring chefs alike. If you’re a foodie worth your salt, you’ll know that she’s the maestro behind countless award- winning recipes and a discerning critic to boot. As the food director for Woolworths Taste magazine, she’s the ultimate authority on all things delicious. And guess what? Abigail is a local resident of the Valley, where her passion for crafting innovative and mouthwatering recipes comes to life. Her presence in our community serves as a testament to the rich culinary talent that resides right here in our midst. Her passion for food is infectious, and her knack for turning everyday ingredients into culinary masterpieces is nothing short of inspiring. Whether it’s a simple weeknight dinner or an extravagant feast, Abigail’s recipes never fail to impress.
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