BBQ Hake and Seared Vegetables
Back from a week sunning myself in the south-west of France and it seems that I brought the sun we had back with me so it was a natural thing to fire up the BBQ after a visit to the farmers market the usual purchase of various pork products from James of Trealy Farm charcuterie, croissants from Bev of Creative Food, veg from Ty Mawr organics and a fantastic piece of Hake from Lee the flying fish monger.
One of the most abundant vegetables at this time of year is the courgette and it lends itself to so many dishes from soups to adding to your roast veg selection one of my favourite ways to cook it is to marinade in olive oil, lemon zest, chilli flakes and fennel seeds. Slice the courgettes finely use a mandolin if you have one.
The hake was placed in a foil bag with lemon and butter and lightly seasoned.
I tend to cook the fish with indirect heat from the BBQ by placing it to the back while other stuff is cooking over the higher heat, to go with the courgettes I had a romano pepper which tastes great after blacking the skin and peeling. With the char grilled courgettes some sliced tomatoes and the butter from the hake parcel you have a simple meal in under ten minutes.
Summer on a plate in under ten minutes.