1 Tbs olive oil
Salt and freshly ground black pepper – to taste
2 hake fillets – approx 250g each
1 tub olive tapenade
4 Tbs finely grated parmesan or pecorino cheese
100 g baby spinach leaves Fresh lemon wedges Fresh parsley
Heat a large frying pan over medium-high heat and add in 1 Tbsp olive oil. Pat the fish dry with kitchen paper and then season with salt and pepper on both sides.
Fry the fish for for about 4-5 minutes on each side, depending on their thickness, or until they have a golden crust and the flesh flakes away easily with a fork.
Remove the cooked fish fillets from the pan and allow to rest for a couple of minutes while you blanche the spinach in boiling water for 1 minute then remove and drain well. Also mix the olive tapenade and grated cheese together in a small bowl.
Spread the top side of each fish fillet with the tapenade mixture and serve immediately over the wilted spinach with a drizzle of lemon juice and some chopped fresh parsley.