Sautéed Hake with Zucchini and Tomatoes

Courtesy of Metropolitan Seafood

Serves 4

Ingredients

• 4 hake fillets 6 to 8 ounces each (you could use hake or skinless halibut with great success)
• Salt and pepper
• 2 tablespoons of olive oil divided
• 3 cloves of garlic crushed and chopped
• 1½ pounds of zucchini, cut into half-moon shapes
• 1½ cups of grape tomatoes halved
• ¼ cup of fresh chopped basil

How it’s done:

1. Season the hake fillets on both sides with salt and pepper.
2. In a large non-stick skillet, heat 1 tablespoon olive oil over medium high heat. When the oil is hot, add the hake fillets, flesh side down first, and cook over until they are browned, about 3 minutes per side or until just opaque when fork tested.
3. Transfer the fish to a warm platter and tent with foil to keep warm.
4. Add the remaining olive oil to the skillet and cook the garlic for 1 minute or until fragrant.
5. Add the zucchini to the skillet and sauté for about 2 to 3 minutes. Season the zucchini with salt and pepper and add the tomatoes to the skillet. Increase the heat to high and cook the tomatoes for about 2 to 3 minutes or until they begin to just breakdown; adjust seasoning if necessary.
6. To serve, spoon the zucchini mixture around and on top of the cod fillets.
7. Garnish with the basil and lemon wedges

Ingredients available at the Stockton Market

Fish: Metropolitan Seafood

Spices: Cottage Spice

Olive Oil: Mediterranean Delicacies

Vegetables & Herbs: Blue Moon Acres