HAKE FILLET HEART WITH SPHERIKA EXTRA VIRGIN OLIVE OIL PEARLS

INGREDIENTS:

• 4 hake fillet hearts
• 1 courgette
• 1 aubergine
• 1 yellow pepper
• 1 red pepper
  Extra virgin olive oil
• Provencal herbs (optional)
• 1 50g jar of Spherika extra virgin olive oil pearls

METHOD:

1. Wash and dice the vegetables into similar sized cubes. Add Provencal herbs if desired (optional).
2. CSteam them (in a bamboo steamer, casserole dish with rack or varoma) for about 25 minutes. When pierced with a toothpick or skewer, there should be no resistance.
3. Remove from the heat and place in the centre of 4 plates.
4. Heat a greased griddle with 2 tablespoons of extra virgin olive oil and grill the hake fillet hearts (fresh or previously defrosted) for about 5 minutes over a medium heat. Turn them over and continue cooking for about 2 minutes.
5. Place a hake fillet heart on each plate, on top of the vegetables.
6. Add a generous spoonful of Spherika extra virgin olive oil pearls on top of each hake fillet.
7. Serve immediately.

SERVINGS: 4