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Slow Roasted Confit Tomato, Chickpea + Hake Traybake
Ceri is a food educator, writer + occasional chef, with a passion for celebrating seasonal veg-led recipes and empowering people with the skills and confidence to elevate their home cooking.
This is an EXCLUSIVE recipe from Ceri's cookbook - It Starts with Veg: 100 Seasonal Suppers and Sides.
"To confit is to cook something slowly in fat, it works marvellously with tomatoes in olive oil. Add just enough oil for the tomatoes to paddle, rather than drown in, alongside chickpeas, then bake a fillet of hake on top for an all-in-one tray bake. Serve with bread or couscous to mop up the juices, and perhaps a handful of salad leaves. For a variation, substitute some or all of the tomatoes with peppers or aubergines for a full-on summer vegetable party"
Ingredients
400g/14oz mixed tomatoes, smaller ones left whole, larger ones halved or quartered
½ jar Queen Chickpeas, drained. Or 1 x 400g tin of chickpeas, drained
3 garlic cloves, bashed and peeled
1 tbsp tomato purée
½ tsp each of dried or fresh oregano and thyme leaves
a pinch of dried chilli flakes
6 tbsp olive oil
2 skinless hake or cod fillets (approx. 125g/4½oz each)
2 tbsp finely chopped soft herbs (e.g. dill or parsley)
½ lemon, sliced into 2 wedges
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Directions
Preheat the oven to 150°C fan/170°C/315°F/gas mark 2½.
In a baking dish (sized approx. 30 x 24cm/12 x 9½ inches), add the tomatoes, chickpeas, garlic, tomato purée, oregano, thyme, chilli flakes, and season with salt and pepper. Pour over the olive oil and give the dish a good shuffle so that everything is well combined. Roast in the oven for 45 minutes or until the smaller tomatoes have collapsed and the larger ones are starting to char. Stir halfway through.
Remove from the oven and turn up the oven to 180°C fan/200°C/400°F/ gas mark 6. Mash the garlic cloves into the oil and give the ingredients a stir. Season both sides of the fish with salt and pepper, make two wells in the tomatoes, and nestle in both pieces of fish. Scoop up a little of the oil from the baking dish and drizzle over the fish. Put the dish back into the oven and bake for 8–10 minutes, or until the fish is no longer opaque and is cooked through. A thicker fillet may take longer.
When ready, sprinkle over the chopped herbs and squeeze the lemon wedges over the fish. Taste the saucy tomatoes and adjust the seasoning if needed. Serve straight to the table.
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