TO DRINK: Swartland Chenin Blanc is crisp and lively but full of ripe fruit – and excellent value for everyday drinking.
Seared hake served with tomato gratin
Combine 100g fresh breadcrumbs and 60ml (¼ cup) freshly grated Parmesan in a bowl. Season and toss well to combine. Halve 4 tomatoes and gently press the cut side into the breadcrumb mixture to coat well. Chill for 1 hour. Preheat the oven to 180°C. Place the tomatoes cutside up in a small baking tray, making sure they fit snugly and can’t fall over. Bake until cooked and golden, about 20 minutes. Place 800g cubed hake fillets in a mixing bowl and pour over 50ml white wine, 30ml (1 tbsp) olive oil and 50ml chopped fresh flat-leaf parsley. Season to taste. Leave to marinate for 30 minutes. Heat a frying pan until hot and add 30ml (1 tbsp) olive oil. Gently toss the fish to sear, about 5 minutes. Serve the fish with the tomato gratin and crusty bread.