Grilled Hake with Aioli

Make the aioli  Recipe   and put to one side. Cut the hake steaks into two halves and remove the bone to produce two tranches. Paint the hake with olive oil and season with salt and pepper. Stone if necessary the olives and cut into two. Paint the vines of tomatoes with olive oil and lightly season with salt. Put water on to boil for the eggs.

Bake the tomatoes in the oven at 375°F/190°C/Reg5 for about ten minutes or so until the skin is just beginning to crinkle.

Grill the hake not to close the grill for about five minutes per side starting with the skin side down. Meanwhile take the leaves off the thyme and chop. About two minutes to go, sprinkle the thyme on the skin side of the fish.

Boil the quail eggs for a bare two minutes in simmering water, take out with a slotted spoon and put immediately into a bowl of cold water. The peel the eggs and cut them in half.

Assemble the dish on to serving plates and serve immediately  Zoom  .