Roasted Hake Marinated Vegetables, and Aromatic Tomato Sauce

Blanch basil in boiling salted water, shock in ice water. Squeeze out excess water and place in blender. Add oil and process for 5 minutes. Pour mixture in to tightly covered container and let stand for at least 6 hours.[overnight is preferred] Strain though a chinois and store in tightly covered container.

• 1 cup washed and stemmed basil.
• ¼ cup olive oil

Bring to a boil. Blend until smooth.

• 1 tsp. Tabasco
• ¼ c. Red wine vinegar
• ¼ c. Soy
• ¼ c. ketchup
• ½ c. butter

Sweat onion and garlic in olive oil until translucent. Blanch all other vegetables separately and shock. Add all ingredients into a container and cover with olive oil. 

• 1 plum tomato peeled and diced
• ½ onion chopped
• ½ bulb fennel brunoise
• ½ zucchini brunoise
• 2 celery branch brunoise
• 1 red pepper peeled, brunoise
• 1 green pepper peeled, brunoise
• 10 black olives chopped
• 10 green olives chopped
• 1 tbs. Capers
• 1 clove garlic
• 1 branch thyme leaves
• 1 thai chili chopped fine
• 2 thai basil leaves chiffonade
• 1 pinch saffron
• olive oil

Season hake and sauté until colored on both sides. Warm sauce and pour onto plate. Cover hake with vegetables, at room temperature, about ½ inch thick. Put basil oil around sauce. Garnish with a thyme branch.

• 4 - 6 ounce hake
• Thyme branch